Vegetables with flavored cream cheese piped on top make an elegant alternative to plain crudites. Apply with a variety of pastry tips. A freezer bag will work as well as a pastry bag for piping.
Source: Martha Stewart Living, May 1999
1 bunch celery
2 teaspoons coarse salt
2 dozen snow peas
3 medium radishes
1 seedless cucumber, peel on
3 heads endive
18 baby carrots, halved lengthwise
1 medium daikon, peeled and sliced crosswise, 1/4 inch thick
3 cups <u>Flavored Cream Cheeses</u>
Chives, for garnish
Mint leaves, for garnish
Separate celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Cut each stalk into 4-inch-long pieces; set aside.
Bring a large pot of water to a boil. Add salt. Snip the tips off each pea pod, and place in boiling water. Blanch for 15 seconds. Drain, and immediately rinse under cold water.
Slice radishes into 1/8-inch-thick rounds; set aside. Working with a channel knife, cut about six parallel, evenly spaced grooves down the length of the cucumber. Slice cucumber crosswise into 1/4-inch-thick rounds; set aside.
Just before piping, separate endive, and trim ends.
Arrange vegetables on large platters. Spoon the cream cheese into a pastry bag fitted with a pastry tip or a freezer bag with the corner snipped off. Pipe cream cheese onto each vegetable. Garnish with chives and mint leaves.