Garnishing a beet strip or sliced rose

1 servings

Ingredients

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Directions

Another variation of the beet roses, and one which is very attractive when set on parsley and used to garnish a meat, fish or poultry platter, is the beet strip rose.

1. To make this vegetable flour, select a medium sized beet and peel the outside skin. Use a vegetable peeler and pare a long continuous strip around the outside of the vegetable. Peel the vegetable as you would an apple to get the long thin strip. To get the strips at least 3-4 inches long.

2. After you have 2 or 3 of these long strips, place them in salt water solution (1 tbsp salt to 1 quart water) for about 5 minutes.

3. Use the longest beet strip and wrap in into a loose coil. Take the shortest of the strips and roll it tightly. Place this tightly rolled strip into the center of the first ociled strip to form the rose.

Shape the flower to acquire a fill blooming rose.

BEET SLICED ROSE

1. Wash and peel a medium sized well round beet. Use a vegetable slicer or a sharp knife and cut 5 or 6 paper thin slices from the beet. Start cutting these slices from the root end of the vegetable.

Place the slices into a solution of salt water, for about 5 minutes to soften the petals.

2. Use the smalles slice and roll it up tightly.

3. Take the next smallest slice and wrap it around the first rolled slice. From here on, wrap each petal in the opposite direction as they are added to the flower.

4. Roll additional slices around each other, using the larger slices for the outside petals. Secure the rolled slices with toothpicks.

Usse 2 or 3 toothpicks at the base of the rolled petals. After securing the rolled petals with the toothpicks, gently fold down the outside petals and shape the rose. When the rose if full shaped, place it in ice water for about 5 minutes to set the shape.

** NOTE ** These beet sliced roses can be frozen for later use if placed in a container of water. The flowers must be completely under water when freezing.

Origin: The Fine Art of Garnishing, by Jerry Crowley. Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-18-95

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