**Carrot Sticks: A Nutritious and Versatile Snack with Endless Culinary Possibilities**
Carrot sticks, the quintessential healthy snack, are not just limited to their raw, crunchy form. This versatile vegetable can be transformed into a culinary delight with a variety of cooking methods and flavor combinations. From classic roasted carrot sticks to tantalizing carrot fries, and from zesty pickled carrots to hearty carrot soup, this article offers a comprehensive collection of carrot stick recipes that cater to diverse tastes and preferences. Whether you're looking for a quick and easy snack, a flavorful side dish, or a wholesome meal, these carrot stick recipes are sure to satisfy your cravings while providing a boost of essential nutrients.
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.
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.
HUMMUS AND CARROT STICKS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, lemon, garlic, ground cumin, kosher salt, medium carrots
Provided by Pierce Abernathy
Categories Snacks
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
- Transfer to an airtight container and store in the fridge up to 7 days.
- Peel and cut the carrots into spears.
- Serve with ⅓ cup (80 g) hummus.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 6 grams, Sugar 5 grams
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.
OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.
Provided by Anna Stockwell
Categories Fry Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Lunch Cornmeal Cod Carrot Spring Summer Healthy Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield 4 Servings
Number Of Ingredients 21
Steps:
- Make the dipping sauce and slaw:
- Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
- Make the fish sticks:
- Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
- Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
- Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
- Do Ahead
- Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.
CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS
Categories Condiment/Spread Bean Vegetable Appetizer Low Fat Back to School Summer Healthy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
- Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
- Serve dip with pitas and carrots.
ASIAN PICKLED GREEN BEANS AND CARROT STICKS
Make and share this Asian Pickled Green Beans and Carrot Sticks recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 4 24 ounce jars, 20 serving(s)
Number Of Ingredients 13
Steps:
- Trim beans to fit jar and slice carrots to match the beans.
- Cook carrots and beans in hot water for 3 minutes then drain.
- Pack them into hot sterilized jars.
- In a pot heat remaining ingredients and simmer 5 minutes.
- Pour over carrots and beans being sure to distribute the goodness in the vinegar mixture among the jars equally.
- Wipe rims adjust rings and process for 15 minute in hot water covering jars by 1-2 inches.
- Check sealing after 12 hours. remove rings and wipe jars,Label and store a week before enjoying.
DILLED CARROT STICKS
These look so attractive on an appie tray and they are SOOooo good for you The recipe can be doubled
Provided by Bergy
Categories Vegetable
Time 30m
Yield 32 Sticks
Number Of Ingredients 3
Steps:
- Simmer the carrots in the Dill pickle juice.
- covered until they are just beginning to get tender (15- 20 minutes).
- Cool in the pickle juice overnight in the fridge.
- Drain well, dab dry.
- sprinkle with parsley or dill weed.
- Serve chilled.
SPICY CARROT STICKS
Make and share this Spicy Carrot Sticks recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook carrot sticks in enough water to cover for about 10 minutes.
- Drain.
- Add butter and spices; toss until coated well.
Tips:
- Choose the right carrots: Opt for fresh, firm carrots that are deep in color and free from blemishes. Younger carrots tend to be sweeter and more tender.
- Wash and peel the carrots: Scrub the carrots thoroughly under cold water to remove any dirt or debris. Peel the carrots if desired, although leaving the skin on can add extra nutrients and flavor.
- Cut the carrots into sticks: Use a sharp knife or a vegetable peeler to cut the carrots into uniform sticks. Aim for sticks that are about 2-3 inches long and 1/4 inch thick.
- Season the carrot sticks: Toss the carrot sticks with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or cumin, to taste.
- Roast the carrot sticks: Spread the carrot sticks in a single layer on a baking sheet. Roast them in a preheated oven at 425°F for 15-20 minutes, or until they are tender and slightly browned.
- Serve the carrot sticks: Serve the roasted carrot sticks immediately as a snack or side dish. They can also be used in salads, stir-fries, or other dishes.
Conclusion:
Carrot sticks are a simple but delicious and nutritious snack or side dish. They are easy to make and can be enjoyed by people of all ages. With their sweet flavor and crunchy texture, carrot sticks are a great way to add more vegetables to your diet. So next time you're looking for a healthy snack, reach for a handful of carrot sticks. Your body will thank you!
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