VEGETABLE CRUDITES - | Nashville News, Weather & Sports



Christopher Newton/Chef Christopher's Catering

1 head red cabbage
3-4 crook neck squash
2 c broccoli florets
2 c cauliflower florets
10-12 radishes
1 bunch scallions
5-6 large carrots
8-10 raisins
frill picks (tooth picks)
Remove "green" stem of scallions (save for bird feathers).  Slice lengthwise not cutting root bulb.  Soak in ice water for 30-45 min. and flower will open.
Cut off the tip of a carrot and make a v-cut in tip to resemble a beak.  Attach to small end of squash with toothpick. Add raisins for eyes again attached with tooth picks. Cut 3 small round holes in sides of squash for wings and rear bottom for tail feathers. Take scallion greens and insert into holes.
Place 6-7 raisins on tooth pick and then break tooth pick in 2 places. Wedge in birds beak.

Top and core red cabbage.  Place squash bird on red cabbage with tooth picks. Arrange vegetables on platter.  According to color decorate with scallion flowers.  Fill red cabbage with your favorite dip.  ENJOY!

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