carrot and celery matchstickmaker

November 5, 2013 • Nancy Wolfson-Moche

When I was growing up a dish of  carrot sticks and a dish of  celery sticks with a dip in between was offered before dinner almost every night. For breakfast, cut them thin and mix together: it is a match made in heaven! And you can lose the dip.  


serves 4



3 small purple carrots

2 small orange carrots

3 celery stalks

pinch sea salt

1 Tablespoon apple cider vinegar

Process  Clean the celery and carrots by shaving any tiny hairs and trimming tops and bottoms. Wash the carrots and celery separately by immersing each in water.


Slice the carrots on the diagonal in discs. Then slice each disc into 5-6 thin matchsticks.


Set aside. Cut the celery stalks into thirds. Slice each section into 8-10 thin sticks.


Halve them and set aside.


In individual serving bowls layer the purple carrots


+ orange carrots


+ celery sticks.


Sprinkle sea salt on top and drizzle the apple cider vinegar.


Mix and serve.

©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.