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Begin with a large, peeled carrot. Ensure it is firm and straight for best results.

Using a crinkle cutter, slice the carrot into thick, crinkle-edged rounds, approximately 1/4 inch thick. You will need one round per butterfly.

Take one crinkle-cut carrot round. Using a sharp paring knife, make two angled cuts from the top edge of the round towards the center, meeting in a V-shape. This will create the initial 'wings' of the butterfly.

Carefully fold the cut carrot piece. Gently push the two 'wing' sections together and slightly upwards, allowing them to stand out and give the butterfly its three-dimensional shape.

Next, make two small, thin, vertical cuts on the folded carrot piece, near the center where the wings meet. These cuts will form the slender 'antennae' for your butterfly.

Your beautiful, edible carrot butterfly is now complete and ready to be used as a decorative garnish for various dishes.


Begin with a large, peeled carrot. Ensure it is firm and straight for best results.

Using a crinkle cutter, slice the carrot into thick, crinkle-edged rounds, approximately 1/4 inch thick. You will need one round per butterfly.

Take one crinkle-cut carrot round. Using a sharp paring knife, make two angled cuts from the top edge of the round towards the center, meeting in a V-shape. This will create the initial 'wings' of the butterfly.

Carefully fold the cut carrot piece. Gently push the two 'wing' sections together and slightly upwards, allowing them to stand out and give the butterfly its three-dimensional shape.

Next, make two small, thin, vertical cuts on the folded carrot piece, near the center where the wings meet. These cuts will form the slender 'antennae' for your butterfly.

Your beautiful, edible carrot butterfly is now complete and ready to be used as a decorative garnish for various dishes.
