Veggie Petit Fours

Veggie Petit Fours

OK so I admit it I’ve gone a little Petit Fours mad but in my defence they really are so cool. What a great appetiser at a party or fun centrepiece at the meal table. They are bite (well, very large mouth sized) and can be made from anything that is in season and crafted to individual tastes if needs be. They are super simple and the kids can create their own.

Veggie Petit Fours - Finished

Recipe

– Veggies in season. Contrasting colours work best. I primarily used ones from a big roast    veggie platter I was preparing:
  Roast Potato, pumpkin, parsnip, beetroot

– For decoration I used:
   Green beans, corn, roasted cauliflower & peas.

– For the “cream” I used mashed potato

– I also grated a little cheese onto the plate

Method

1. Cut the veggies to approximately the same size/shape and make into a stack with decorations on top. Round, triangular or rectangle shapes all work so well. Use the mash as an “oozy” cream layer in between the veggies.

Veggie Petit Fours - Set-up

I actually pulled these apart after making to show you the internal workings so the beetroot juice has run a little into the “cream”. Occupational hazard of using beetroot! Interestingly though my husband – a long-term beetroot disliker– ate it when it was combined with other veggies like this ….. hmmmm ….

The Art of Nutrition – Healthy, creative, fun food for kids (big and small)..

About Judith

I love to present good, hearty, healthy food beautifully.

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