Presenting Vegetables

The agreeable shapes and vibrant colors of vegetables make them a good choice for eye-catching presentations. A dull-looking dish that lacks life can often be saved by the addition of a garnish of shiny glazed carrots or a bundle of neatly arranged green beans tied with a string of leek. Modern plate presentations set great emphasis on displays of assorted vegetables at the peak of freshness, all carefully cut to shape.

A more traditional garnish for great platters of roast meats and poultry is an assortment of stuffed vegetables. The fillings may be smaller vegetables such as peas, a vegetable purée or a zesty filling flavored with herbs and lemon—a vivid, eye-catching contrast is the key. Some puréed vegetables can be piped into rosettes. Potatoes are most often used for this, but carrots, sweet potatoes, turnips and even green beans also pipe well.