Vegetable Christmas Tree Appetizer Recipes

VEGETABLE CHRISTMAS TREE APPETIZER

Vegetable Christmas Tree Appetizer image

This is a great recipe for a great presentation for the Christmas. It makes it easy to serve vegetables and dip in a festive way. I use pretzel sticks to make the tree trunk for its authentic bark-like color. Serve as stated or if you choose fill all around the tree with cauliflower and put the ranch dip in a separate dish if you need to refill or keep cold. Definitely a great addition to a Christmas buffet or dinner. Originally from Flo Burtnett in OK, the recipe has a big wow factor. (see my photo) Enjoy! ChefDLH

Provided by ChefDLH

Categories Cauliflower

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) bottle ranch salad dressing
3 1/2 cups cauliflower (More or Less)
4 cups broccoli florets
5 cherry tomatoes, Cut in Half
1 broccoli, stalk (or 1 1/2 pretzel sticks)
1 medium carrot, Sliced

Steps:

Cover the bottom of a 13X9X2-inch glass dish with dressing.
Arrange broccoli in a tree shape,
Make trunk from broccoli stem or (using 1 1/2 large pretzel sticks cut in half arranged next to one another)
Place cauliflower around tree.
Add tomatoes and carrot slices as ornaments.

Nutrition Facts : Calories 261.8, Fat 20.9, SaturatedFat 3.2, Cholesterol 10.6, Sodium 445.7, Carbohydrate 15.6, Fiber 4.7, Sugar 5.5, Protein 6.2

VEGETABLE CHRISTMAS TREE

Vegetable Christmas Tree image

This veggie-decked Christmas tree is a real conversation starter and looks beautiful on a buffet table.-Carolyn Black, Port Ludlow, Washington

Provided by Taste of Home

Categories Appetizers

Time 3h

Number Of Ingredients 12

Ingredients

5 round cake dummies in graduated sizes
1 Styrofoam cone
Tacky glue
Cheesecloth
Green food coloring
Kale
Toothpicks
Veggie trims: radishes, carrots, peppers, zucchini, cauliflower, broccoli, asparagus, baby corn, black olives and clementines
GARLAND AND DECORATIONS:
Daikon radishes
Turnips
Green, sweet red and yellow pepper rings

Steps:

Stack cake dummies (found in cake decorating stores or at www.cookscakeandcandy.com-search "Styrofoam dummy rounds"). Cut Styrofoam cone to about 4 in. high; glue on top of small cake dummy. Glue remaining cake dummies together. Wrap the form in cheesecloth dyed with food coloring., Attach kale leaves with toothpicks. Add veggie trims., For daikon radish garland, use a vegetable peeler to create long, thin ribbons from radishes. Drape around the tree, going under some trims and over others, and tucking in the ends to hide., For ornaments, cut turnips into 1/4-in.-thick rounds. Use cookie cutters to make ornaments; attach with toothpicks., Make a tree topper of interlinked pepper rings.

Nutrition Facts :

CHRISTMAS TREE VEGETABLE PLATTER

Christmas Tree Vegetable Platter image

A broccoli and tomato "tree" with pretzel "trunk" and cauliflower "snow" are delicious dippers for a cool and creamy dip.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h25m

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup sour cream or crème fraîche
1/4 cup mayonnaise or salad dressing
3 tablespoons fresh chopped parsley
3 tablespoons finely chopped fresh chives
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, finely chopped
3 cups fresh broccoli florets
14 grape tomatoes
1/2 yellow bell pepper, cut into strips
1 1/2 cups fresh cauliflower florets
3/4 oz (about 40) pretzel sticks (from 15-oz bag)

Steps:

In small bowl, stir together dip ingredients. Cover; refrigerate at least 1 hour to blend flavors.
Rinse and thoroughly dry vegetables. Trim broccoli and cauliflower floret stems.
Arrange broccoli on serving platter to form tree shape and tomatoes to form garland. Arrange bell pepper to form star and cauliflower to form snow (see photo). If desired, cover and refrigerate up to 4 hours.
Just before serving, arrange pretzels at bottom of tree to form trunk. Serve with dip.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

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