Uncomplicated Garnishes

• Carrot garnishes look great either lining the perimeter of your plate or scattered here and there over and among the food. Use whole baby carrots, with their greens still attached, or place small bundles of finely julienned carrots at the corners of the plate. Carrot curls add elegance -- make them by rolling up strips of carrots that you have cut with a vegetable peeler. Secure the rolled strips with a toothpick and chill them in ice water for an hour to set the curls.

Flowerful Effects

• For clean and modern carrot flowers, cut five notches down the entire length of a peeled carrot. Then simply cut the notched carrot into slices for star-shaped flowers with a strong, graphic appeal. Elaborate carrot roses begin as wide carrot strips, candied by dropping them in a sugar syrup. Once the strip cools, wrap it around itself, tightly at first to form the center of a flower, and then more loosely to form petals. Secure the last wrapping by pinching the base together or using toothpicks. Don't leave toothpicks in if you place the garnish on the plate because they pose a choking hazard.

Reaching New Heights

• Elevating your carrot garnishes above the level of the other food on your platter adds drama and whimsy. Do this by attaching a toothpick or wooden skewer into the side of a flat flower. Make a bouquet of the carrot flowers in the center of the platter by placing them in a small, decorative glass along with chives, parsley sprigs and red pepper strips. Or secure the flowers in cucumber logs or thick slices and group the cucumbers in the center of the plate.

Cooked Carrot Garnishes

• Crispy fried or baked carrots add a touch of sweetness and crunch to meat or cheese appetizer plates or to individual dinner plates. Slice carrots thinly, toss with oil and bake at 300 degrees Fahrenheit for 15 to 20 minutes for small, crispy rounds to scatter over risotto or along the side of roast chicken. Fry thin strips of carrots in enough oil to cover them for one to three minutes, then sprinkle them with salt and use them to garnish meat or potatoes.