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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Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)