More Great Recipes: Appetizer | Christmas | Dinner Party | Finger Food

Vegetable Party Bouquet


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 head cabbage
1 bunch radishes
1 yellow bell pepper
1 orange bell pepper
5 medium carrots
2 bunches green onions
2 cups cauliflower florets
2 cups broccoli florets
1 cucumber, sliced into rounds
1 pint cherry tomatoes
5 stalks celery, with tops
1 head endive
1 bunch chicory lettuce
1 bunch asparagus spears, blanched
1 box thin Italian bread sticks
bamboo skewers


Cut the ends off each radish.


Slice half way down on four sides to make petals, leaving the biggest part intact in the center.


Place in a bowl of ice water.


Core bell peppers.


Cut into vertical leaf-shaped slices.


Make carrot tulips by slicing toward the pointed end of the carrot with the tip if a sharp paring knife; do not cut through.


Form two more petals around the carrot.


Angle knife tip to separate tulip from the rest of the carrot.


Place in ice water.


Cut off the bottom of the green onion stalks leaving about 3 inches of the onion and part of the top.


Reserve the upper part of the tops.


Cut close vertical slits from the cut end down to an inch from the base.


Place in ice water to frill.


Trim skewers to various lengths.


Place reserved onion tops over some of the skewers like a sheath.


Insert top of covered skewers into bottoms of all florets, bell peppers, cucumber slices, radish and carrot flowers, tomatoes, prepared green onion frills, celery stalks, endive leaves and chicory leaves, creating a"stem" on each piece.


Insert uncovered skewers into asparagus spears and bread sticks.


Cut cabbage in half; place in the bottom of the basket, cut side down, as a base.


Create a bouquet by inserting ends of skewers into cabbage, balancing shapes and colors of the vegetables.


Place vegetables on shorter skewers along the outer rim of the basket.


Insert bread sticks just before serving to prevent them from getting soggy.


Pairs Well With


Notes

A beautiful way to present your next vegetable platter at any party or potluck. This is fun to make, but will take some practice making the flowers out of the veggies. You can chop and carve the veggies up to 1 day in advance and store them in a bowl of ice water in the refrigerator. Serve with a tasty dip.

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter