Carrot Flowerets

Use the thicker end, the leaf end, of a rather large carrot. Cut the end off, peel it, and carve the end into a pointed cone.

With a very sharp paring knife, pare along the cone’s surface, shaving a continuous slice. Go twice around the cone, then a bit more. Remove, take both ends, and curl them together to create a figure-eight floweret. The same process may be used to create Zucchini Flowerets, but do not peel the skin before paring. These should be kept in cold water, refrigerated, until used.