Vegetable Bouquet

Note: See related blog link for photos of each step.

Bring a large pot of water to boil while you work on the next steps. Also have 3 bowls of ice water prepared (one bowl can be relatively small).

Cut cabbage in half. Place a cabbage half flat side down in the bottom of the bowl/vase.

Arrange skewers pointed end down into the half cabbage. The skewers in the center should be the tallest. Cut the rest of the skewers so that they gradually become shorter in length. The skewers touching the rim of the container should be only about half the length of the center skewers. Once cut, pull the skewers out of the cabbage and turn them around sticking the cut end into cabbage so that now the pointed end is exposed. (The reason for this is that I had a very difficult time pushing the blunt end of the skewer into the cabbage without first piercing it with the pointed end.) Do not use the blunt cut end of the skewer to display the vegetables since there will be splinters in that end of the skewer once cut.

To make leaves: Remove the stem and seeds from the peppers. Using a knife, slice heart shapes out of pepper flesh. Place leaf shapes into the large bowl of ice water to keep the fresh.

To make radish flowers: Cut the top and bottom off all of the radishes. Using a knife make a zigzag cut all the way around the radish. Then gently separate the two pieces from one another. Place radish flowers in the large bowl of ice water to keep them fresh.

To make cucumber flowers: Using knife, make a zigzag cut all the way around the diameter of the cucumber, an inch or two from the end. Do this at both ends of the cucumbers. Then gently separate the two pieces from one another, to create a flower shape. Place cucumber flowers in the large bowl of ice water to keep them fresh.

For scallion flowers: Begin by cutting off the root end of the scallions. Then cut where the deep green part of the scallion starts. With a knife, slice remaining piece of scallion starting about 1/2 inch from where you cut off the root and continuing up all the way to other end of it. Continue turning and slicing the scallion all the way around. To encourage feathering, place these in a separate small bowl of ice water from all the other vegetables so the other vegetables do not pick up the onion taste. Keep the long green parts of the scallions separate.

To make the carrot flowers: Using a knife cut a slit downward starting about one inch from one end, continue to move around the carrot cutting two additional slits downward towards the end. Once done, gently twist or snap the flower portion from the rest of the carrot. Place carrot flowers in the large bowl of ice water to keep fresh.

To prepare broccoli and cauliflower: Cut the heads into bite sized florets. Cut each floret to fit pointed end of skewers.

To prepare asparagus: Cut the tough ends off each spear of asparagus then put the asparagus into the pot of simmering water. Keep them in the water for 3-5 minutes or until bright green. Then quickly remove them from the water using a slotted spoon and put into a bowl of ice water.

You are now ready to skewer the vegetables. Place the long deep green ends of the scallion over each skewer. Then place each individual vegetable on the pointed end of the skewer just above the scallion.

After you have finished the skewers, fill in with endive. Immediately before serving add bread sticks to a handful of skewers, if you like. Serve with your favorite dip or dressing and crackers.