Carrot Sticks Recipes
PICKLED CARROT STICKS
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.
Categories Condiment/Spread Garlic Side Marinate Thanksgiving Vegetarian Vinegar Carrot Fall Vegan Dill Seed Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
SUNNY CARROT STICKS
Place 1 in. of water and carrots in a (large / small) skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.-Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein.
CARROT SNACK STICKS
Make and share this Carrot Snack Sticks recipe from Food.com.
Provided by SarahG.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Combine the first four ingredients and stir to combine.
- 3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
- 4. Add the oil and work with your hands to bring the dough together.
- 5. Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
- 6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
- 7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
- 8. Cool and serve.
Nutrition Facts : Calories 190.6, Fat 7.8, SaturatedFat 1.4, Cholesterol 2.2, Sodium 384.4, Carbohydrate 25.4, Fiber 1.2, Sugar 0.7, Protein 4.3
CINNAMON CARROT STICKS
This recipe comes from Sunset Ideas for Cooking Vegetables, 1973, & the carrots can be served as a side, a relish or an appetizer! Preparation time does not include time needed to cool before serving.
Provided by Sydney Mike
Categories Low Protein
Time 25m
Yield 7 cups, 15 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes.
- Remove carrots to a bowl & keep the liquid in the large pan.
- To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil.
- Pour hot liquid over carrots & let cool.
- Cover & chill overnight or as long as 2 1/2 weeks, before serving.
Nutrition Facts : Calories 65.2, Fat 0.1, Sodium 43.5, Carbohydrate 15.9, Fiber 1.7, Sugar 12.9, Protein 0.6
JAPANESE-STYLE CARROT STICKS
Categories Low Fat Vegetarian Low Cal Carrot Gourmet
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- In a saucepan cook vinegar, sugar, and salt over moderately high heat, stirring occasionally, until sugar is dissolved and mixture is hot. Put carrots in a heatproof ceramic or glass dish and pour vinegar mixture over them. Marinate carrots, covered and shilled, at least 4 hours and up to 1 day.
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