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.
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
CRISPY FRIED CARROT STICKS
These make a great substitute for French fries. My brother is a renal patient and can't eat potatoes much. You can use a lot more carrots-the ingredients will dredge more than called for. I got this recipe from Southern Living several years ago. It originated from John Fleer of The Inn at Blackberry Farm. Prep time is a guess, I am slow cutting vegetables.
Provided by JohnsCutie
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat vegetable oil to 350. You will need at least 1" worth.
- Scrape carrots and cut them into thin strips. I have also cut them into "coins.".
- Mix first seven ingredients and set aside.
- Beat egg shite until foamy, then stir in buttermilk and hot sauce.
- Dip carrots in milk mixture. Drain excess and dredge in cornmeal mixture.
- Fry 2 minutes or until ligthly brown. This will depend on how big you cut your carrots.
- Take out of skillet and drain on paper towels.
Nutrition Facts : Calories 221.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.6, Sodium 422.6, Carbohydrate 45, Fiber 4.4, Sugar 5.7, Protein 7.3
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