Carrot Dogs Recipes

CARROT DOGS

Steps:

• First, shape and boil your carrots: Bring a medium pot of water to a rolling boil. Peel the carrots and cut the ends off, so they are able to fit into the bun. We also like to use our peeler to round off the ends of the carrots, making them look more like hot dogs. Add them to the pot and boil for about 10 -15 minutes. The time will vary depending on the thickness of your carrots. When you can easily stick a fork in them (but before they're falling apart), they're ready. Remove carefully with tongs.
• While the carrots boil, make the marinade: In a shallow dish, whisk together all the ingredients. When ready, add your boiled carrots, cover, and set in the fridge to marinate for 24 hours.
• Finally, make and serve: Pull your dogs out of the fridge and heat a large cast iron skillet over medium-high heat. Add a Tbsp of refined coconut oil and allow it to melt (sub veg broth for oil-free). Add your carrots carefully along with 3 Tbsp of the marinade and sauté them for about 5 - 10 minutes, rolling them around often. You want the outsides to get a little charred, so it really looks like a hot dog. Serve your carrot dogs in buns immediately with ALL the toppings!
• Leftovers will keep in the fridge for up to 5 days. We suggest reheating them in a saute pan, covered, with a Tbsp or two of the marinade.

CARROT HOT DOGS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender yet still have a snap, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container.
• Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and black pepper together in a bowl; pour over carrots. Cover container and refrigerate, at least 3 hours. The longer they marinate, the more intense to flavor.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove carrots from marinade and place on the grill; cook until desired doneness is reached, 5 to 10 minutes.

CARROT DOGS 4 WAYS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the vegetable broth, apple cider, soy sauce, maple syrup, liquid smoke, mustard powder, paprika, ground coriander, garlic powder, and pepper.
• Place the carrots into a baking dish and pour the marinade on top. Let marinate for at least 30 minutes.
• Preheat the oven to 425°F (220˚C).
• If baking, cover the baking dish with aluminum foil and bake for about 40 minutes. Remove the foil and bake for another 25 minutes, until the carrots are just tender enough to be poked with a knife.
• If grilling, heat the olive oil on a grill pan on high heat. Add the marinated carrots to the pan and spoon a bit of the marinade over. Cook for about 2 minutes on each side, until slightly charred.
• Place the carrots in buns and add your desired toppings.
• Enjoy!

ALL NATURAL CARROT DOGS

Steps:

• Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.
• Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Marinate at least 3 to 4 hours, though they are fine for almost 2 days.
• Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don't taste too sour.
• To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.
• Serve in a toasted hot dog bun with your favorite toppings. They're great the southern way topped with chili and cole slaw! Prep these on a weekend and you're ready for a quick weeknight treat.
• You could also cook them in your slow cooker in the marinade. You will need to check on them so they do not get mushy, so it's not an overnight or all day affair. If they get mushy when you re-heat them it will make a mess. Cook until a fork just goes through the carrot, but the carrot is still slightly firm.