Turnip Rose Decoration |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 flower | |||||||||
| INGREDIENTS: | ||
| 1 (1/2 lb) well-shaped round turnip | rose leaves | |
| 1 | Using a Benriner cutter, a French mandoline or large sharp chef's knife, cut turnip into paper-thin slices, about 1/16 inch thick. Soak in a briny, salt-water solution 1 hour. Slices will soften. Drain slices. |
| 2 | Make a cut on 1 slice from center to edge. Overlap cut edges tigthly, forming a cone shape. Mold 5 or 6 slices securely around turnip cone. Set the flower unright on a small serving dish. Mold remaining turnip slices around it to resemble a rose in full bloom. Secure petals with 5/8-inch carpenters' brads, finishing nails or U-shaped pins. Gently bend back tops of slices to resemble rose petals. Drop rose into iced water; leave several hours to "bloom." Add fresh rose leaves for garnish. |