Valley Bounty: Carrots

Carrots are easily one of my favorite vegetables. Locally available nearly year round, they are a staple flavor in soups, stews, winter roasts or root slaws–and their sweet crunchiness is a go-to snack in my house. Carrot sticks dusted with a little salt and paprika are a great snack by themselves, or served with a cilantro-yogurt dip at your next gathering.


Winter farmers markets open today and local grocers can be found here.

Paprika Carrot sticks:

2 lbs carrots, cut into 3” strips about ¼ in thick
Season with paprika (smoked paprika is great if you have it!) and sea salt to-taste. Carrots are usually moist enough I don’t find a need for an oil.

Cilantro-Yogurt dip:

These amounts are for serving carrot fiends, so use your discretion on proportions as desired.

¼ cup finely chopped cilantro
1 cup yogurt
1 tbsp lemon juice
½ tsp Kosher or sea salt
Pepper to taste

Kitchen Garden Carrot Cake

Carrot soup from Smitten Kitchen