 The Veggie Tree
Created by Debra Rohrer, LDN Food Editor
“I created the Veggie Tree for the Chamber Holiday Party and it
has become my most requested recipe/directions.”
Styrofoam cone (about 15-18 inches tall)
foil
toothpicks (pointed on both ends)
loose-leaf lettuce or any type of leaf lettuce
broccoli, broke into small flowerettes
cauliflower, broke into small flowerettes
baby carrots, cut in half
celery, cut into about 1 inch chunks
cherry tomatoes
black olives
green olives
small pickles, can cut into bite size pieces
Prepare broccoli, cauliflower, carrots and celery by washing,
breaking apart or cutting into bite size pieces. This can be
done the day before and stored in zip lock baggies.
Wrap Styrofoam cone with piece of foil. (purpose: to reuse cone
and keep Styrofoam from showing through) Tape down foil edges.
Keep bottom of cone sitting flat.
Prepare lettuce by removing any hard sections out of the middle,
leaving the nice ruffled outer area. Start at the bottom by
applying lettuce leaves to the cone and attaching each top
and/or side of the lettuce with a tooth pick, slanting it to
hold in place and not tear leaf. Go around and up the cone
making layers, covering all foil spots.
NOTE: You will want to pick out your larger leaves for the
bottom and save the small ones for the very top.
Stick toothpicks all over the tree, pushing each in over
halfway. This will take many toothpicks, I suggest starting with
a few scattered and then keep adding as you add your veggies.
NOTE: The carrots and cauliflower worked better with toothpick
in each piece first, and then stick into tree.
Work your way around the tree sticking on veggies and making no
certain pattern to cover tree.
If you have a pretty platter to sit the veggie tree on, you
might want to scatter extra veggies at the base of the tree.
Later, reloaded tree with fresh veggies when necessary to fill
empty spots.
The Veggie Tree is best when made fresh, I don’t suggest making
it too much ahead of time.
Serve with a bowl of Veggie Dip on the side.
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