Garnishing a beet carved rose

1 servings

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Directions

The beet carved rose is the most elegant of the vegetable flower.

This rose also takes the most practice because it is hand carved from the raw vegetable. Before attemption to make the rose from the beet or turnip, you should practice carving this flower from a potato.

The potato is much easier to work with and any mistakes can be turned into sliced or mashed potatoes and nothing will be wasted.

1. To start the rose, select a well rounded beet and cut the vegetable in half. Hold one of the halves in one hand and with the other hand, use the small knife and cut a petal just below the flat surface of the beet. Cut these petals as if you were going to peel the vegetable, cutting close to, but not all the way through the base. Try to keep the petals as thin and rounded as possible.

2. Place the point of the knife between any of the two petals you have cut around the outside of the beet and cut out a thin ring from the inside of the vegetable.

3. Cut this ring in a continuous strip as you would do when peeling an apple.

4. After you have completed the second step it is just a matter of repeating these two steps, working towards the center of the vegetable. After removing the first ring from inside the first row of petals, start cutting the second row of petals, cutting them the same way as the first row was made. Each row of petals should be cut so they alternate. This is done by cutting the inside petal between the two outside petals of the row you just finished.

5. You will notice, as the flower progresses, that the rings you have cut out will get smaller and smaller until you have reached the center, or core, of the vegetable. The more rows of petals you can carve out, the more striking and life like the rose will look. It is just a matter of practice before you can produce beautiful vegetable roses. Once you have mastered the carved rose, you are only restricted by your imagination as to the many centerpieces and garnishes you can create with them. For an elegant centerpiece on a buffet table, carve these roses from both red beets and white turnips and arrange them on a background of fresh parsley or watercress to creat a beautiful bouquet or red and white roses.

** NOTE ** The carved beet roses can be made ahead (in the summer when beets are in season and not expensive) and frozen until needed. To freeze the carved beet roses they must be placed in a container of water and completely submerged before freezing. To two tone or accent the turnip rose, cut of a thin slice of beet and brush it across the tips of the turnip flower. This will give the turnip rose a new look.

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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