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The media drone about eating locally and seasonally usually quiets down this time of year as we look to California, Mexico and lands far, far away to supply us with fresh fruits and vegetables.

But a trip down to the root cellar and a little imagination can still put local produce on your dinner table. Here are a few condensed recipes starring sweet, crunchy carrots. (The carrots should be peeled, and season each dish with salt and pepper to taste.)

Crudite: Cut even-shaped carrots into long, svelte wedges and arrange upright in a drinking glass. Cover with wet paper towel in the fridge until you are ready to serve them during the cocktail hour with guacamole for dipping.

Soup: Saute a chopped large onion, two cloves of garlic and some minced ginger in butter. Add two pounds of sliced carrots and cover with vegetable stock. Simmer until the vegetables are soft and whiz in a blender. Add the zest and juice of one orange and serve with chopped cilantro.

Vietnamese slaw: Peel and julienne one green papaya (available at Asian supermarkets) and two medium carrots. Place in a large bowl with chopped cilantro, mint and basil and dress with lime juice sweetened with sugar, fish sauce and Sriracha chili sauce to taste. Sprinkle with chopped peanuts and serve. This salad is also delicious wrapped up in rice paper rolls with lettuce.

Moroccan salad: Slice two pounds of carrots into 1/4-inch thick rounds on a bias. Blanch until crisp-tender in boiling salted water. Dress with extra virgin olive oil, lemon juice, minced garlic and large pinches of paprika, cumin, cayenne pepper and cinnamon. Sprinkle with chopped cilantro and serve as part of Mediterranean meze/tapas spread with warm pita.

Gujarati-style salad: Grate one pound of carrots on the large holes of a box grater. In a medium skillet, heat two tablespoons of vegetable oil over a high heat. When hot, add 1 to 1-1/2 teaspoons of black mustard seeds (available at South Asian supermarkets). The second they start popping, add the grated carrots and cook, stirring, for about 30 seconds. Remove from the heat, cool and add one tablespoon of lemon juice. Serve as a side dish with Indian food.

Roasted: Cut carrots into batons the size of your pinkie. Toss with olive oil and chopped fresh thyme. Roast on a parchment-lined baking tray in a 425 F oven until soft and nicely caramelized, stirring occasionally to prevent burning. Paired with parsnips roasted in the same manner, it makes an excellent side dish to roast or braised lamb.

Risotto. Make a basic risotto substituting fresh carrot juice for one cup of the stock, which should be added near the end to preserve the bright colour. Stir in blanched diced carrots and chopped parsley. Serve this sweet, vibrant risotto on its own or paired with gamey meats such as duck or liver.