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Carrots And Turnips |
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* See note below. Relish trays Meat or seafood platters Tossed salads Sandwiches * See note below. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
* Select young, bright, tender carrots and turnips for best garnishes. Lightly peel with a vegetable peeler if desired. Use as a garnish for * Curls You will need a small sharp knife, vegetable peeler and wooden picks. Select colorful, evenly shaped carrots. Trim off top end. Place a carrot on its side. Starting at stem end, firmly press down on a vegetable peeler as you cut lengthwise strips (A). Thinner strips will curl more easily. Roll up carrot strips. Place close together in a section of a standard ice cube tray;place a piece of carrot on top to help prevent unrolling (B). Or, secure rolled carrot strips with a wooden pick and place in a bowl (C). Cover container with ice water. Cover and refrigerate at least 2 hours or up to 2 days. Picks can be removed before serving. Cartwheels You will need a small sharp knife. Select a slender carrot. Trim off both ends. Cut into 2-inch lengths for easier handling. Cut five lengthwise wedges from around each piece (A). Cut 1/8-inch thick slices (B). Place in ice water. Cover and refrigerate until ready to use. Drain and float as a garnish on soups or use on salads. Cartwheels can also be made from a slender summer squash. Frills You will need a small sharp knife, vegetable peeler and wooden picks. Select a carrot or turnip, about 1 1/4 inches wide. Cut a 2- to 3-inch section from the center of the vegetable. Slice off lengthwise slices from two opposite sides of vegetable (A); discard rounded strips. With a vegetable peeler, slice vegetable lengthwise into thin slices. Place slices on cutting surface, and with knife, make four or five parallel lengthwise cuts, ending about 1/2 inch from each end (B). If vegetable is brittle, soak in Salt Solution To assemble, bend first slice in half and insert a wooden pick through bottom uncut portion to hold together. Bend one or two more slices and place on same pick (C). Place in ice water. For pastel-colored turnip frills, add a drop of liquid food color. Cover and refrigerate until ready to use. Cover picks with parsley sprigs. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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