Decorative Vegetable Platter, Part One

Ingredients

• Radishes
• Cucumbers
• Red onion
• Tomatoes
• Leek
• Green or red bell pepper
• Mint
• Cold water
• if available Ice

Instructions

1. Gather vegetables suitable for garnishing, such as radishes, cucumbers, red onion, tomatoes, leeks, or bell peppers.
2. Place the vegetables in cold water, adding ice if available, as this helps the shapes open more beautifully.
3. If the knife does not cut well, sharpen it on a glass plate or glass finjan by rubbing its blade against the glass edge.
4. To make the first radish shape, cut a slit from the bottom of the radish toward the center, then make an opposing slit to form a plus sign.
5. Repeat the cuts on all four sides so that four sections remain joined at the base of the radish.
6. For each section, insert the knife inward from the tip to gradually separate the outer part from the white flesh.
7. Carefully and slowly complete separating the four sections until layers resembling a flower form.
8. Place the shaped radish in cold water so it begins to open further.
9. To make the second radish shape, trim the radish while keeping the top and base intact, then lightly score the peel.
10. Cut five corners/sides around the radish, similar in thickness.
11. From each corner, insert the knife inward and hollow out a thin layer to form another flower shape.
12. Continue making the cuts gradually narrower as you approach the center until the flower appears more clearly.
13. Begin another radish shape by dividing it from the top into four roughly equal quarters.
14. Make light cuts in the four sections, leaving them connected at the bottom so the piece stays intact.
15. Place the shaped pieces in cold water to open and reveal the decoration more clearly.
16. Arrange the shaped vegetables attractively on the serving platter, balancing the red, green, and white colors.