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  • 2 Ratings

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.

Martha Stewart Living, May 1999

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Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 6 parallel, evenly spaced grooves down the length of the cucumber. Slice cucumber crosswise into 1/4-inch-thick rounds; set aside. Using the channel knife, slice about 8 parallel evenly spaced grooves down length of daikon. Slice into 1/4-inch rounds and set aside.

  • Slice the carrots in half lengthwise and 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.

Cook's Notes

Use a channel knife to make flower-shaped vegetables. It is available in most kitchenware stores.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0