Mangez Québec

Peter rabbit’s bouquet

Yields approximately 20 bite-sized pieces.


  • 2 carrots
  • 125 g (1/2 cup) plain yogurt or sour cream
  • Snipped fresh herbs of your choice (set aside a few branches for garnishing)
  • Salt and pepper
  • Pink peppercorns


  1. Peel carrots and slice into 2.5-cm (1-in.) lengths. Keep one side of the carrot flat to serve as the base of the flower. Hollow out each piece and sculpt flower petals with a paring knife.
  2. Bring a pot of salted water to a boil. Drop in carrot pieces and parboil for 4 min. Drain carrots and rinse in cold water.
  3. To make stem, stick a wooden skewer into each flower.
  4. Mix yogurt/sour cream with snipped herbs in a small bowl. Season with salt and pepper.
  5. Fill each carrot flower with mixture; decorate by sprinkling with more snipped herbs and pink peppercorns. Make carrot flower arrangements by standing bouquets of flowers with herb branches in tall glasses.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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