1 16- to 20-inch Styrofam cone
8 to 10 bunches parsley (fresh)
1 pkg. florist pins
6 to 8 carrots (large)
2 yellow bell peppers
2 red bell peppers
1 lg. bunch broccoli (fresh)
1 lg. head cauliflower (fresh)
1 lg. bunch celery
1 mini flower-shaped cookie cutter
1 mini star-shaped cookie cutter
1 box toothpicks
Cover Styrofoam cone with parsley; use florist pins to secure in place; put in refrigerator until ready to add vegetables.
Wash all vegetables thoroughly under cold water.
Peel carrots; cut into medium thick rounds.
Using flower-shaped mini cookie cutter, cut flower shapes out of each carrot round; place in bowl of ice water; set aside.
Cut yellow and red peppers in half; take out all seeds and pulp; cut in half again.
Using star-shaped cookie cutter, cut stars out of yellow pepper.
Cut round or oval shapes out of red pepper.
Place all cut shapes in bowl of ice water; set aside.
Cut broccoli and cauliflower into small flowerets; set aside in bowl of ice water.
Make small cuts all around each radish to resemble a rose; place in bowl of ice water.
Trim leaves off celery stalks; cut each stalk into 1 1/2- to 2-inch pieces.
Make several vertical cuts into each piece stopping just near the end of the piece; place cut pieces in bowl of ice water. They will curl out like a fan after about 15 minutes.
When all vegetables are prepared, you’re ready to assemble your centerpiece.
Put a toothpick into the end of each vegetable and place on tree.