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1
MAKING GREEN ONION FLOWERS: Cut the root end from green onions, reserving one root end and discarding the other two. Cut a 2-1/2-in. piece from the white portion of each onion; discard the remaining portion of onion. Using a sharp knife or scissors, cut onions lengthwise into thin strips to within 1/2-in. of one end. Fill a large bowl with ice water; add onions and refrigerate until curled.
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2
MAKING CARROT HAIR AND FLOWERS: Peel the carrots. Set one aside for flowers. Trim ends from remaining carrots. Using a vegetable peeler or metal cheese slicer, cut carrots into very thin lengthwise strips. Roll into curls; secure with toothpicks. Place in ice water for 30 minutes.
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3
Use reserved carrot to make three flowers. Hold a tender medium carrot with the tip pointed down. Using a small sharp knife, make a rounded cut at an angle toward the tip of the carrot, forming a petal. Do not slice all the way through. Rotate the carrot a quarter turn and make another petal. Repeat two more times. Twist carrot to snap off flower.
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4
MAKING BOUQUET: Break a toothpick in half; attach to a carrot flower. Attach flower about 3-1/2 in. down from the peak of the cone. Repeat with the remaining carrot flowers and green onion flowers.
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5
MAKING BODY: Use toothpicks to attach vegetables to each other and to cone. For arms, peel the parsnips. From the stem end, cut two 1-1/4-in. pieces and two 3/4-in. pieces. Set aside remaining parsnip. Attach one longer piece to a shorter one to form an arm as shown in photo. Repeat with remaining two pieces; attach to the cone for arms. Cover cone with caulifloweretes to form dress.
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6
MAKING HEAD: Attach Styrofoam egg to top of cone using two toothpicks. Attach peas for eyes. Cut reserved onion root end in half; attach above peas for eyebrows. Trim a piece of parsnip for nose. Cut red pepper to form lips.
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7
Carefully remove toothpicks from carrot curls. Attach to head with toothpicks to form the hair. Attach tulle for veil. Store in the refrigerator.
