The art of beautifully cutting vegetables is called carving. A dish on a daily or holiday table should be not only tasty, but also original decorated. At first glance it seems that carving is difficult to learn, but it is not.
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You will need
- Tomato rose:
- - a tomato
- - sharp-pointed knife
- Carrot violet:
- - carrot
- - sharp knife
- Potato Rose:
- - potatoes
- - sunflower oil
- - pan
Instruction manual
1
A rose from a tomato.
Take a tomato. It is better to choose a spherical vegetable. It should not be too soft. For work you need a knife with a sharp end. Starting from the base of the tomato, cut off the peel. This must be done without interruption in a spiral. If this is your first time doing this, do not try to cut the peel too thinly. Just ruin the vegetable. When the tomato is completely peeled, unwind the spiral into a flat strip. Hold down and fold the rose. The more petals you get, the more beautiful the product will look. Garnish the resulting flower with a salad or cold cut.
2
Violet from carrots.
Cut a part of the cone from the vegetable to make the cut smooth. In the center, make a small indentation. Divide the surface into five identical parts. You can make slightly noticeable incisions. Cut the first petal with the tip of a knife. Cut the flesh of the carrot underneath, making deep cuts. The second petal should be located as if under the first. In the same way, continue to cut the following. Finally, remove some of the carrots from under the flower.
3
Potato flower.
Cut thin slices of raw potatoes. It is better to do this on a special vegetable cutter, so that the petals get the same thickness. For the buds, cut the sticks 4 mm wide. Soak the workpieces for 2 hours in salted cold water. This is to ensure that potato starch is completely dissolved. There, put the toothpicks with which the petals will cleave. Wrap the bud as follows. One slice clockwise, the other counterclockwise. Chop periodically with toothpicks so that the flower does not crumble. Place a pot of sunflower oil on the stove. When it boils, slowly lower the roses into it. Immerse the flowers with the petals down. Fry exactly 2 minutes. Put the finished flower on a paper towel. You can take out toothpicks from the cooled roses. Serve as a side dish or decoration of the dish.
Useful advice
White flowers can be made from radish, red from beet.