‘Great Sauces Transform Good Food into Gourmet’
Garden of delights
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of a deep orange bell pepper when cutting it open for a pepper dish and discovered it looked like the poppies in my mom’s garden. I got to thinking how a flower garden of vegetables would be a fun crudité plate. I used my Japanese flower cutters for the carrots and cut some radish roses. A few broccoli tops cut in little ornamental cabbages and the Flower Garden veggies were colorful and inviting. Kids love to help create this garden of delights, and eat them, too.
Recipe: Flower Garden Veggies
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 1 large carrot
- 3-5 red radishes
- 4 broccoli tops
- 2-3 Brussels sprouts, optional
2 Peel and slice the carrot. Use a small flower cutter or punch to make carrot flowers.
3 Slice the top and bottom off the radishes. Slice 4 or 5 small overlapping cuts along the top of the radish but do not cut all the way through. Place in a small bowl of ice water to bloom.
Using several colors of bell peppers makes this dish festive.
Placing the radishes in a bowl of ice water not only helps keep them crisp before serving but will cause the petals to bloom or slightly separate into pretty roses.
Serve these flower cut vegetables at a tea party. Adorn a buffet with easy and colorful vegetables.
- Substitute Brussels sprouts for broccoli crowns.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 23, 2013