 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
I love using food for a centerpiece, and this is a fun way to get your vegetables and be creative, /serve with a cheesy herb dip and some crisp sesame crackers. Ingredients:
for the base: 1 large head of cabbage |
for the bouquet |
1 bunch radishes |
1 yellow bell pepper |
1 orange bell pepper |
5 medium carrots |
2 bunches green onions |
2 cups broccoli florets |
2 cups cauliflower florets |
1 cucumber, sliced into small rounds |
1 pint cherry tomatoes |
5 stalks celery with tops |
1 small head endive |
1 bunch chicory |
1 bunch asparagus spears, blanched |
1 box thin italian breadsticks |
bamboo skewers |
1 large basket, at least 2 inches deep |
Directions:
1. Cut off ends of each radish. slice halfway down on four sides to form petals. Place in bowl of ice water.
2. Core bell peppers; cut into vertical leaf-shaped slices. Make tulips from carrots(see photo-Attention to Detail)
3. Cut off the bottom of the green onion stalks(about 3 inches);reserve upper portions. Make close vertical slits, from cut end down to and inch from base. Place in ice water to frill.
4. VEGETABLES MAY BE PREPARED UP TO 1 DAY IN ADVANCE AND STORED
5. IN A BOWL OF ICE WATER IN THE REFRIGERATOR.
6. Assembling the bouquet:
7. Trim skewers to various lengths. Place leftover green onion stalks over some skewers like a sheath.
8. Insert tops of sheathed skewers int bottoms of all florets, pepper and cucumber slices, radish and carrot flowers, tomatoes, prepared green onions, celery stalks and endive and chicory leaves. Insert unsheathed skewers into asparagus spears and breadsticks.
9. Cut cabbage in half; place in bottom of basket. To form a pleasing rounded bouquet, insert ends of skewers into cabbage, balancing shapes and colors of vegetables. Place vegetables on shorter skewers along outer rim of basket.
10. TO KEEP THE BREADSTICKS FROM GETING SOGGY, ADD THEM TO THE BOUQUET JUST BEFORE SERVING
|
|