Carrots! Everyone knows, especially bunnies, the delights of the crunchy, sweet, juicy blast that carrots kick around in your mouth. They’re high in fiber, vitamin A and beta carotene. What’s better for dipping than raw carrots? Bunny Nibbles! Paired with Green Goddess Dressing, you have a “garden-variety” hit on your healthy kids’ hands.
Bunny Nibbles – Carrot Crisps with Green Goddess Dressing
Makes about 30–40 long chips
2 large carrots (at least 1”/2.5 cm in diameter), peeled
1 1/2 teaspoons/7.5 ml olive oil
1/2 teaspoon sea or pink salt
1/2 cup/120 ml Green Goddess Dressing, for dipping (recipe below)
Preheat oven to 200 degrees F/107 degrees C.
With a Y-shaped vegetable peeler (see Equipment, page 183), shave the carrots into thin, even slices. Place the carrot strips in a medium bowl, add the oil and salt to taste, and toss with your hands until thoroughly coated. Place the strips in a single layer on 2 baking sheets lined with parchment paper. Allow the strips to touch but not overlap.
Bake for 45 minutes, and then rotate the pans between the racks.
Bake until the edges of the chips are just turning golden brown, about 45 minutes more. Let crisps cool before serving with a dipping bowl of Green Goddess Dressing.
Store in an airtight container for up to 5 days.
Green Goddess Dressing – Fresh Green Herb, Garlic and Sour Cream Dressing
Makes about 1 cup/240 ml
1/2 cup/20 g parsley leaves
1/2 cup/15 g baby spinach
1/4 cup/10 g basil leaves, roughly chopped
1/2 small clove garlic, mashed to a paste, with salt
1/4 cup/50 g sour cream
1/2 cup/120 g mayonnaise
1/2 avocado, peeled and seeded
1 teaspoon/5 ml fresh lemon juice
1 teaspoon/5 ml water
1/2 teaspoon anchovy paste (optional)
Sea salt and fresh black pepper, to taste
Place all dressing ingredients in a blender and puree until smooth.
Dressing will keep for 3 to 4 days in the refrigerator.