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Carrots have innumerable culinary uses. They are an important ingredient to the classic mirepoix, a mixture of celery, onions and carrots used to flavor stocks, sauces, and casseroles.

Instead of mashed potatoes, try mashed carrots. Just follow the same steps as mashed potatoes except the carrots will need to be cooked longer to get soft. Here's a way to jazz up your sautéed vegetables.

Take a carrot and grate it on the largest holes of your grater. Sauté your vegetables and then near the end add the grated carrot. Or julienne your carrots and add them to stir frys.

Cut them in large chunks and use them as a bed to rest your chicken on while it roasts. And for dessert, of course there's carrot cake.

CARROT JUICE DRESSING

Here's a delicious and completely no-fat dressing that you must try. You will need one of those juicing machines which is a great thing to have. Not only can you reap the health benefits of drinking fresh vegetable juice but you can also use the juice in various other preparations.

This recipe follows the same formula as a basic vinaigrette: three parts oil to one part acid. The exception of course, is that carrot juice is substituted for the oil. For the acid I like fresh squeezed lemon juice.

6 oz. carrot juice 2 oz. lemon juice 2 large shallots, minced Salt & pepper to taste

Simply whisk the ingredients and toss with the salad. This is ample amount for four people. Adjust the recipe accordingly. A variation is to substitute balsamic vinegar for the lemon juice. Now for a little decadence.

CREAM OF CARROT SOUP

That's all folks!

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