New This Month

Vegetable Hearts

For the nicest effect, use at least two sizes of heart-shaped cutters, the smaller the better.

  • Servings: 2

Source: Martha Stewart Living, February/March 1992


  • 2 large carrots, peeled
  • 1 white turnip, peeled
  • 1 tablespoon unsalted butter
  • Salt


  1. Cut vegetables into 1/4-inch slices. With the cookie cutters, make tiny hearts.

  2. Blanch for 1 minute, then plunge into an ice-water bath. Drain and set aside, separately wrapped, in refrigerator.

  3. When ready to serve, melt butter in a small saute pan. Add vegetables and cook over medium heat until soft, about 5 minutes. Add salt; garnish plates with hearts.


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