Fancy little extras like these always look tricky. But they're really easy, and fun to make.
Peel fresh crisp carrots with a peeler.
Slice the length of carrot paper-thin, with peeler, for long very thin slices.
Roll up each slice around your finger and hold it together with a toothpick. Be sure the shape is round. Soak curls in ice water for about an hour to hold their shape.
Use a peeler like this to slice the carrot paper-thin.
For round curls, roll the carrot slices around your finger.
Stick toothpick through curl to hold together.
Separate, then wash, a stalk of celery. Cut each rib into short lengths.
Slit in narrow strips at both ends. Soak in ice water until ends curl.
Cut several stalks of celery at once.
Slit both ends of the celery stick.
The finished celery curl looks like this.
Scrub fresh red radishes.
Cut off-root end. Leave a bit of stem and leaf.
Then cut thin "petals" around radish from root end almost to stem end.
Place "roses" in ice water to "blossom."
Use a small paring knife to make "petals" on radishes.
Ice water makes the radish rose open its petals.