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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes about 20

3 medium peeled carrots
8 ounces cream cheese
1 teaspoon curry powder
salt and pepper to taste
parsley for garnish

Make grooves with a citrus peeler down the length of the carrot, and all the way around.
Slice carrots into 1/4 inch thick slices. Save tapered ends for another use. Soften cream cheese. Add curry, and seasonings.
Place in a pastry bag fitted with a fluted pastry tip, and pipe whirls on the carrot slices.
Garnish with pieces of parsley.

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