How To Cut Vegetable Flowers - Into Tulips For Easter Rockin Robin

Make these vegetable flowers for Easter or any party. These tulips with brighten any party with their vibrant colors and healthy ingredients.

Tools Used In Video:

Wilton Decorating Tip 12
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Wilton Coupler Set of 4 for Tip 12
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Wilton 16 inch piping bags
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Tulip Appetizer:

Ingredients:
1 bag of mini bell peppers, cut an x from the top and remove stem
asparagus, trimmed, blanched, trimmed to fit pepper
1 1/2 cups small curd cottage cheese
1/4 tsp. garlic powder
6 leaves fresh basil, chiffonade (finely chopped)
small handful fresh parsley, finely chopped
1 Tbsp. green onion, diced
pinch of salt or to taste

Today I'm making an appetizer with Easter in mind. Tulips are my favorite flowers so I'm making edible tulips out of asparagus, sweet mini bell peppers stuffed with whipped cottage cheese filled with

fresh herbs and spices. It's delicious, healthy, and beautiful.

First thing we're going to do is whip up our cottage cheese. You want to use a thick cottage cheese as oppose to a runny one so it will hold it's shape in the "flower". If your cottage cheese turns out to be

runny and some of them are, place it in a strainer and let the liquid drain out.

Place the cottage cheese into a mixing bowl and add the chopped parsley, basil, green onion, garlic powder and a touch of salt. Mix on high speed to whip the cottage cheese. Put the mixture into the
refrigerator to chill up while we prepare our flowers.


Trim off the fibrous end of the asparagus by snapping it off. Then we are going to place it in a pot of boiling water for between 30 seconds and 1 minute, depending on how thick the stalks are. I'll test mine

at about 50 seconds. We want them to be slightly tender, but firm enough to be picked up without drooping. Hopefully the flower pepper part will stay attached.

Immediately after cooking, plunge the asparagus into an ice bath to stop the cooking process and help retain it's bright green color. Once they are cold, lay them on paper towels to dry. Take a knife and

trim the fat end of the asparagus into a spear shape so it will fit into the peppers end.

Now we need to trim up the peppers. Because these are basically hollow inside, it's easy to put filling into them. There are a couple ways to prepare the pepper and I will show you both. The first way is

to cut an X into the top pointy end of the pepper and cut down 3/4 of the way or so. This will allow the pepper to open up a little as you fill it and it looks good. The second way is to cut off the tip a little bit so it has a flat top. Either way works so do what you like best or try both ways.

Attach the pepper top to the asparagus spear by pushing onto the spear but first you need to make a slit or hole in the bottom of the pepper. Once these are attached we are ready to fill them.

I have found it easiest to fill a piping bag with a Wilton #12 tip with the cottage cheese filling and then pipe in some filling until the pepper appears full and you can see it push out the petals a little bit.

Once full you can place them on a platter for serving. You can take a stem of green onion and tie it about the bouquet of flowers for a finishing touch. You can also garnish around the plate with other vegetables if you want or keep it simple. It's up to you.

I hope you enjoyed the video! If you did please share it, give me a thumbs up and leave me a comment and tell me what your favorite flower is. If you haven't subscribed yet and you'd like to seem more click the subscribe button at the end of this video. See you next time and Happy Easter!



Thanks for watching and sharing!
Rockin Robin
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