Every now and then I get a frantic phone call (usually just about an hour before Shabbat starts) from a friend or family member who has decided, at the last moment, that they need another side dish. After the obligatory "Hi, hello, how are you," they launch into the "I just realized that I really think that I need to have something else to add to the menu but I don't have time to run to the store and there's nothing in the cabinets or fridge. Can you help?" Short of e-mailing them something from my freezer my help is usually limited to calming them down, making them go to the fridge and looking for carrots.

I've found, when in a culinary pinch, the carrot can be your best friend. They're available year around, they're cheap, and they can usually be found in the bottom of your vegetable drawer. Beta-Carotene notwithstanding the carrot is incredibly versatile. Depending on your particular mood (and menu) the carrot lends itself to being served either sweet or savory and can be cooked, steamed, blanched, baked, stir fried or even eaten raw. The are great no matter which way you prepare them and scientists estimate that carrots are the major single source of Vitamin A in the U.S. diet and are an important source of dietary fiber. They have only about 24 calories per 2 ounce serving, which, if we were smart, would make them our low-calorie, snack food of choice.

The following recipes are all EASY and can be thrown together in less than 15 minutes and, for the most part, you'll find that, even you aren't working on a deadline, you should have everything you need for the recipe right in your pantry.

EZ CARROT SOUFFLÉ (pareve or dairy)

Cook carrots in water until soft. Place them in a food processor and add the remaining ingredients and process until smooth. Pour into a greased 9X13 baking pan. Cook at 400 degrees for about 30 minutes. Serves 6 to 8.

SEVENTH HEAVEN CARROT SOUFFLÉ (pareve)

Melt the margarine or pour the oil in the casserole (1 1/2 quart). Put all the ingredients in a blender or food processor. Pulse until the mixture is smooth. Pour the mixture into the prepared dish and bake at 350 degrees for 45 minutes or more. This can be doubled or tripled. Serves 6 to 8.

CARNIVAL CARROT SALAD (pareve)

Mix all ingredients together in a large bowl, cover and chill for at least 1 hour. Serve on individual plates on salad greens. Serves 4. This can be doubled or tripled.

CARROT-RAISIN SALAD (pareve)

Combine carrots, raisins, chopped apple, water chestnuts and crushed pineapple in a large bowl and mix well. In a smaller bowl combine the mayonnaise, sugar, and lemon juice, stir well. Add the mayonnaise mixture to the carrot mixture. Toss gently, cover and refrigerate for at least 1 hour. Just before serving top with rice noodles. Serves 6.

GLAZED CARROTS AND PINEAPPLE (pareve or dairy)

In a saucepan combine the carrot water and pineapple juice together. Gradually add the cornstarch and salt into pan and whisk the mixture together. Cook over low heat, stirring occasionally until thick. Remove from heat and add the butter or margarine and stir, blending until the butter or margarine are melted. Add carrots and pineapple. Reheat the carrots to the slowly, stirring gently until the sauce is hot and carrots are hot. Serves 8.

CARROT CASSEROLE (dairy)

Cook sliced carrots an onion together in small amount of water, drain. Mix carrots and onion, cheese, mayonnaise, sugar, salt, and pepper together. Pour into buttered

9x13x2-inch baking dish. Top with cracker crumbs. Bake at 350 degrees for 20 to 25 minutes or until hot and cheese is melted. 8 to 10 servings. NOTE: I have used frozen sliced carrots and it turned out just fine.

CHILLED CURRIED PINTO BEAN AND GINGER CARROT SOUP (meat)

Heat the oil in a large saucepan over moderate heat. Add the onion, carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered, stirring occasionally, until the onion has softened, about 3 minutes. Add the curry powder and cook the mixture, stirring, for 1 minute more. Stir in the pinto beans and the broth, turn the heat to high, and

Bring the liquid to a boil. Turn the heat down to simmer and cook the mixture for 15 minutes or until the carrots are very tender. In a blender or food processor, puree the soup in batches, and then let it cool completely. Cover the soup and chill it until it is cold, at least 2

hours. Just before serving, whisk in the yogurt, divide the soup among 4 soup bowls, and sprinkle with the chopped cilantro leaves and sliced scallions. Serves 4.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.