Garnishing beet asters

Yield: 1 servings

Measure Ingredient
\N \N The beet aster is very easy to make and adds another variety of
\N \N Vegetable flower for creating centerpieces and garnishes for a platter
\N \N Of cold meat, relish tray or mixed vegetable flower centerpieces for
\N \N Buffet spreads.

1. To make the beet aster, selected a well-rounded, medium sized beet and cut off the top and root end of the vegetable to creat a flat surface.

2. Peel the beet completely.

3. With the knife, make a series of parallel cuts. Start these cuts from the stem end and slice all the way to, but not through, the root end of the vegetable. Stop the cut about ¼ inch from the root end.

Cut the slices as close together as possible.

4. When you have completed this series of cuts, give the beet a quarter turn and cut a second set of parallel cuts across the first cuts forming right angles.

5. Chill the vegetable in ice water and when ready to use, gently spread the petals for form the aster.

** NOTE ** To make a mixed bouquet of asters, use white turnips and follow the same instructions for making the beet asters. The turnip asters can be colored by placing a few drops of vegetable food coloring in the ice water to tint the flowers in a variety of colors.

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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