carrot flowers

May 13, 2014 • Nancy Wolfson-Moche

It will take you less time to make this dish than it takes to sing the National Carrot Day anthem.

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serves 1

INgredients

1 thick carrot

2 Tablespoons hummus

1 generous teaspoon umeboshi plum paste

Process Trim the ends of the carrot and scrape off any tiny hairs, brown or rough spots on its skin. Use a carrot cucumber sharpener peeler gadget that looks and works like a pencil sharpener to create pieces like pencil shavings. Place the point of the carrot in the sharpener.

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To create one carrot flower, turn the carrot in the sharpener about 7 times; then break it off. The fan-shaped peel will naturally coil up into a horn-shaped “flower”.

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Make four (or more) of them and place them on a plate.

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Fill each cone-shaped “flower” with a half Tablespoon of hummus.

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If desired, top with a quarter  teaspoon of ume plum paste.  Serve.

 

 

©Nancy Wolfson-Moche 2014

 

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).