Vegetable Ties

Vegetable Ties

Bundles of vegetables tied with onion or leek strips are ideal for buffet-serving. Guests can place the bundles on their plates quickly and easily. To dress up a dinner plate of turkey slices with gravy, use vegetable ties to secure individual servings of whole green beans. For a meal that is as pleasing to the eye as it is to the palate, team tied vegetable bundles with garlic-buttered shrimp.

Ingredients

	Green onion tops*
	Large saucepan of boiling water
	Bowl of ice water
	Carrots, ends trimmed and peeled
*Can substitute leek tops for green onion tops, if desired.


1. Cut green onion tops into 1/4-inch-wide strips. Carefully add strips to boiling water in large saucepan. Simmer 30 seconds; drain. Place strips in ice water to cool. Remove; drain well. Cut green onion strips crosswise into 6-inch lengths. Set aside.
2. Cut carrots crosswise into 4-inch pieces. If desired, cut thin lengthwise slice from each carrot piece to prevent carrot from rolling as you make additional cuts; discard slice. Place carrot, cut side down, on cutting board. Cut each piece lengthwise into 1/4-inch-thick slices. Cut 1/4-inch-thick slices lengthwise to make thin, julienne sticks.
3. Carefully add julienne sticks to boiling water in large saucepan. Simmer 1 minute; drain well. Place carrot sticks in ice water to cool thoroughly. Remove from water; drain well.
4. For each bundle, place green onion strip on cutting board. Place 10 to 15 julienne carrot sticks crosswise on strip. Tie strip securely around sticks.
Green Bean Bundles Substitute fresh whole green beans for julienne carrot sticks. Trim beans and prepare as directed in step 3 for carrots. Tie with green onion ties as directed.

Printed from fbnr.com