Fun with Veggies

Carrot Curls

1. Slice a carrot in half lengthwise.
2. With a sharp knife peeler, peel long strips from the cut surfaces. The strips should be thick enough to be firm, not limp.
3. Place the carrot strips in ice water. The strips will curl as they chill.
4. Refrigerate the carrot curls until you're ready to use them. Drain well before serving.

Celery Fans

You can use this same technique with carrots.

1. Cut the leaves and root end from a stalk of celery.
2. Cut celery stalks into 2 or 3 sections — 4 to 6 inches is a good length. If you want your celery fans to be thin, you can cut those sections in half lengthwise
3. Make several lengthwise cuts into one or both ends of each section. The more cuts you make, the more the fans will separate and curl. Leave enough uncut that the section stays together.
4. Lightly fan the cut ends by hand to spread out the cut ends
5. Place the celery strips in ice water. The cut ends will fan out as they chill.
6. Refrigerate the celery fans until you're ready to use them. Drain well before serving.

Tomato Roses

Serve tomato roses right away, because they don't store well.

1. Using a sharp paring knife, peel the skin from a tomato in a spiral, making a strip about 3/4-inch wide. It's okay if the strip breaks.
2. Roll one end of the peel tightly to make the center. Loosely roll the remaining peel around the center.
3. Secure the base with a toothpick.

Zucchini Flowers

1. Cut both ends from a zucchini. Leave the skin on.
2. Use a vegetable peeler to slice thin, long strips from the zucchini.
3. Lay each strip flat on a cutting board. Cut the ends to make them even.
4. Make thin, evenly spaced cuts along one long side of each strip, cutting almost to the opposite edge.
5. Roll each slice and secure the base with a toothpick.

Radish Flowers

1. Cut a thin slice from the bottom and top of the radish.
2. Slice each side of the radish close to the edge. Don't cut all the way through.
3. Make another set of slices parallel to the first ones, a little closer to the center of the radish.
4. Place the radishes in ice water and refrigerate overnight.
5. Drain well before serving.

Onion Flowers

1. Peel the outer skin from a medium-sized, well-rounded white onion. Cut off any roots, but leave the root end intact.
2. Using a sharp knife, cut through the onion from the top to about 1/2 inch from the root end. Don't cut all the way through.
3. Turn the onion a half turn and make another cut perpendicular to the first one.
4. Make additional cuts until you have gone completely around the onion.
5. Soak the onion in a bowl of hot water for 5 minutes and then place the onion in ice water. You can color the onion flower by adding a few drops of food coloring to the ice water. 

Have fun!!!!!