Ingredients
- butter
- lard
- savory jelly
- white turnips
- yellow turnips
- beets
- carrots
- liquid cochineal
- flour
Directions
1
To decorate, use butter, lard, or savory jelly.
2
Cut root flowers from turnips, beets, or carrots in the shape of roses, tulips, or dahlias.
3
Tip the edges of the leaves with pink color using liquid cochineal.
4
Warm the jelly until it can pass through a piping cone with gentle pressure.
5
Beat the jelly with a spoon in cold weather for uniform consistency.
6
Fill the cone with jelly and pipe as you would icing.
7
Soften butter or lard similarly to jelly before filling the cone.
8
In warm weather, add a little flour to the butter or lard to stiffen it, but not too much.
9
Wash the roots, pare them, and cut them into the desired shape for flowers.
10
Use a sharp knife to create decorative cuts around the edges.