Radishes, Turnips and Carrots

These can be cut into daisies, even chrysanthemums, with skill and patience. Using a vegetable peeler, make a series of thin parings all the way around the root from the top almost to the bottom, leaving them connected at the base. Drop the vegetable into iced water and leave until the parings have started to curl away from the tip. When a layer of parings has curled, exposing the inside, remove it from the water and start a second, inner circle of parings around the inner cone. Place the root back in the water until these, also, have curled. Repeat until the tip is reduced to a thin stick. This tip can be quartered lengthwise. Carefully place the completed flower in the water until ready to use.