3 (1-inch) Carrot slices peeled per person
Oil
parsley or rosemary for garnish
Stand a carrot slice up on the cut end, largest end facing you. Make an X cut on top of the carrot cutting down about two-thirds, do not cut completely through, you should have 4 divisions. Carve each division into rounded petals removing the center to resemble a carrot flower. Cut the bottom of each carrot flower garnish at a slight angle. Repeat this process with each carrot slice.
Place in boiling salted water until they are soft but still firm; plunge into ice water; drain, coat with a small amount of oil. Serve 3 on a plate; garnish with parsley or rosemary and serve.