Carrot Sticks Recipes

PICKLED CARROT STICKS

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

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.

CARROT SNACK STICKS

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.

CINNAMON CARROT STICKS

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.

JAPANESE-STYLE CARROT STICKS

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.