baby purple carrots, raw

February 18, 2014 • Nancy Wolfson-Moche

It’s true that I ate carrots for breakfast yesterday, and that I’m all for variety, but these baby purple carrots and tops are different from yesterdays’ steamed with orange and ginger. Just look at their cores.  IMG_2643

serves one

INgredients

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3 baby purple carrots with tops

Process  

This is a simple way to offer raw carrots dotted with their tops for balance. Cut tops off carrots; wash and dry them. Chop them into tiny pieces.

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Scrape the outermost skin from each carrot to remove tiny hairs and rough spots.

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Wash each carrot well.  Arrange carrots on a plate

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and sprinkle chopped green tops all over.

©Nancy Wolfson-Moche 2014

Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.