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Vegetable Christmas Tree Recipe

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This veggie-decked Christmas tree is a real conversation starter and looks beautiful on a buffet table.—Carolyn Black, Port Ludlow, Washington

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Vegetable Christmas Tree Recipe

Prep: 3 hours

Yield: 30 Servings

180 180

Ingredients

5 round cake dummies in graduated sizes
1 Styrofoam cone
Tacky glue
Cheesecloth
Green food coloring
Kale
Toothpicks
Veggie trims: radishes, carrots, peppers, zucchini, cauliflower, broccoli, asparagus, baby corn, black olives and clementines
GARLAND AND DECORATIONS:
Daikon radishes
Turnips
Green, sweet red and yellow pepper rings

Directions

Stack cake dummies (found in cake decorating stores or at www.cookscakeandcandy.com—search “Styrofoam dummy rounds”). Cut Styrofoam cone to about 4 in. high; glue on top of small cake dummy. Glue remaining cake dummies together. Wrap the form in cheesecloth dyed with food coloring.
Attach kale leaves with toothpicks. Add veggie trims.
For daikon radish garland, use a vegetable peeler to create long, thin ribbons from radishes. Drape around the tree, going under some trims and over others, and tucking in the ends to hide.
For ornaments, cut turnips into 1/4-in.-thick rounds. Use cookie cutters to make ornaments; attach with toothpicks.
Make a tree topper of interlinked pepper rings.

Originally published as Veggie Christmas Tree in Country Woman December/January 2011, p42

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