Instructions: Smashingly good spuds: To make delicious carrot-flavored mashed potatoes, add I part carrots to 2 parts potatoes in boiling water and cook then until fork-tender. Then mash them, adding a pat of buffer and milk or chicken broth. Season to taste with salt arid pepper.

Bright and bold Asian dressing: Whisk Together 2/3 cup carrot juice and 1/2 teaspoon freshly grated ginger. Stir in 1/2 teaspoon soy sauce, 2 teaspoons sesame oil, 2 tablespoons white wine vinegar, and salt.

Sweet/tart side dish: To make maple-cranberry carrots, heat sliced, cooked car- rots with maple syrup, dried cranberries, some chopped shallot, and a bit of butter in a skillet. Cook, stirring, until the syrup is reduced and coats the carrots. Season the dish with grated nutmeg, salt, and pepper.

Scintillating salad: For a carrot-cuke salad, combine shredded carrots, cucumber strips, and chopped parsley in a bowl, toss the mix with lime juice, olive oil, salt, and a few pinches of chili powder.

Heavenly hummus: Cook 1 pound of carrots and 4 garlic cloves in boiling water until tender. Drain and cool. Put in a food processor, along with one 15-ounce can of drained chickpeas, 1 large scallion, 4 tablespoons lemon juice, 3 tablespoons sesame tahini, and 1 teaspoon salt. Process until smooth. Serve with pita triangles.

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