Perk up a bowl of rice pilaf by trimming it with several carrot curls. Turn an ordinary club sandwich into a company combo by spearing it with a small wooden skewer laced with a carrot curl. Add color to broth-based soups by floating a carrot curl in each serving.
Ingredients
1
large carrot, ends trimmed and peeled
Bowl of ice water
Cut paper-thin lengthwise strips from carrot with vegetable peeler. Roll up strips into curls; secure with toothpicks. Place carrot curls in ice water to chill thoroughly. Remove from water; drain well. Carefully remove toothpicks before using.
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