Carrot Snack Sticks Recipes

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.

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.

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.

Steps:

• Peel carrots. Cut into strips 3 inches long and ½ inch wide.
• In a large bowl combine carrots, olive oil and herbs.
• In a baking pan, spread carrots in a single layer.
• Roast, uncovered, in a 475* oven for 10 minutes, or until just tender.
• Sprinkle with salt.

Steps:

• Cook carrot sticks in enough water to cover for about 10 minutes.
• Drain.
• Add butter and spices; toss until coated well.

Steps:

• Put the chickpeas, tahini and garlic cloves in a food processor and whizz until smooth. Add the lemon juice, olive oil, just-boiled water and Marmite. Whizz again until very smooth. Serve with sticks of carrot, cucumber and pepper and sesame flatbreads.
• For the sesame flatbreads, heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
• Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.