Velma's Edible Holiday Wreath
Velma Mcmahan 'Grandma Mac'

"For years I've made a Christmas Wreath of veggies with a Spinach Dip for my Christmas Eve buffet. With a buffet, I don't have a lot of green vegetables and this veggie wreath serves for that purpose, besides it is pretty."

Ingredients:

2 or 3 carrots at least 1 inch thick

1 turnip

About 15 radishes

1 bunch celery

1 bunch green onions

1 bunch broccoli

1 head cauliflower

1 pint cherry tomatoes

1 or 2 bunches fresh curly parsley

Tools and Equipment:

Paring knife

Flower canape cutter

Kitchen shears

Toothpicks

Several small bowls

Radish rose cutter
(you may do it with paring knife)

Cutting board

12 inch diameter plastic-foam circle (about 2 inches deep) with an 8-inch opening in the center

Florist picks

A round platter to set wreath on
A 6-inch diameter bowl for dip

1. Prepare your favorite dip and chill until serving time. I like Spinach Dip, but you can use Ranch Dressing.

2. Wash vegetables and drain well. Slice carrots and turnip into 1/8 inch slices. Cut about three-fourths of slices into flower shapes using a canape cutter. Cut remaining slices into 1-1/4 inch circles using kitchen shears. Match carrot flowers to turnip circles, and turnip circles to carrot circles; insert toothpick just through the flower and almost through the circle. Place flowers in a bowl of ice water and refrigerate until needed.

3. Trim stem end from radishes. Cut radishes using a commercial radish rose cutter, or slice petals in radishes using a sharp paring knife, following pattern of roses in photo. Place in a bowl of ice water and refrigerate until petals open.

4. Cut celery stalks into 2 inch pieces. Cut several slits at both ends of each piece, cutting almost to the center. Place in a bowl of ice water and refrigerate for ends to curl.

5. Trim both ends of green onions, leaving about 2 inches of green tops. Place green onions on a cutting board. Using a sharp knife, cut through length of green tops in several places. Place in bowl of ice water and refrigerate for tops to curl.

6. Trim flowerets from broccoli and cauliflower. Place broccoli and cauliflower flowerets and cherry tomatoes in separate plastic bags and refrigerate until ready to assemble wreath.

7. Wash parsley thoroughly and drain well. Trim stem ends of parsley. Attach parsley to the plastic-foam circle using florist picks, overlapping sprigs to ensure complete coverage.

8. Skewer vegetables with toothpicks and stick them into the wreath. Celery fans and tomatoes are easier to attach by inserting the toothpick in the wreath first, then sticking the vegetable on the end of the toothpick.

Velma's Note: I do not use the plastic-foam ring, I simply arrange on bed of parsley on plate and around dip bowl.