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Carrot garnishes also offer an appealing color contrast to foods because the carrot is one of the few vegetables availabe throughout the year that gives us the orange color needed to contrast the green leafy salads and main dishes. People who would not normally eat raw carrots will not hesitate to munch on a carrot garnish if it is presented in the right way.
1. The carrot cartwheels, when used in a salad or soup, add that little 'something' extra. To make cartwheels, wash and cut off about ½ inch of the carrot tip.
2. Use the decorator tool and scrape the outside length of the carrot using a downward stroke only. This is known as scoring the vegetable.
The downward scrape will creat small ridges all around the outside of the carrot. After scoring the vegetable, slice the carrot crosswise and you will get small carrot slices with a geared or cartwheel edge.
Mix these slices into a tossed salad or use them in your favorite soup.
Origin: The Fine Art of Garnishing, by Jerry Crowley. Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-17-95
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