Leeks, Green Onions, Celery Flowers
Trim the leeks and onions, cut into a 3 or 4-inch length, discarding the top portions.
Cut the celery stalks and carrots into the same lengths.
With a sharp knife, thinly cut the pieces from the top to about 3/4-inch from the bottom until it is cut into many fine strands.
Place all the vegetables into a large bowl and cover with water.
Cover and refrigerate ten to twenty hours.
The vegetables will curl and look like flowers.
These are wonderful to decorate salad or meat platters.
Serving size: Complete recipe
Calories 404 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 284 mg11.8%
Total Carbohydrates 93 g31.1%
Dietary Fiber 16 g64.1%
Sugars 28.7 g
Protein 11 g21.9%
Vitamin A 443.3% Vitamin C 162.8%
Calcium 44.4% Iron 73.2%
*Based on a 2000 Calorie diet