Carrot Dogs

About the Recipe

Ingredients

Makes 4 Servings

carrots, cut to fit the buns (4)
rice vinegar (or apple cider vinegar and a dash of salt) (1/4 cup)
water (1/4 cup)
soy sauce (2 tbsp.)
garlic powder (or 1/2 clove garlic, minced) (1/4 tsp.)
liquid smoke (1/4 tsp.)
black pepper (to taste)
hot dog buns, toasted (4)

Directions

1. Boil water in a pot large enough for all the carrots. Lower the heat to medium and add the carrots. Cook until just fork-tender—you want them to have a snap when you bite into them. Remove from pot and run under cold water.

   
   
   

2. In a container with a tight-fitting lid, combine vinegar, 1/4 cup (60 milliliters) water, soy sauce, minced garlic (or 1/4 teaspoon (1.2 milliliters) garlic powder), liquid smoke, and optional black pepper to taste to make the marinade. Tighten the lid and shake until well-mixed.

   
   
   

3. Place the carrots in a container in which they can lie flat. Pour the marinade over them and marinate at least 3-4 hours, up to 24. The longer they marinate, the more vinegar flavor they take on. If you know you need to leave them longer than a day, cut the vinegar to 1/8 cup (30 milliliters). If the carrots are very thin, keep the time short.

   
   
   

4. To serve, put the carrots in a 350 F (177 C) oven, or in a grill pan on a hot grill, until heated through, 10-15 minutes. You can also cook these in your slow cooker in the marinade. You need to check on them so they do not get mushy, so it is not a set-it-and-walk-away affair. Cook until a fork just goes through the carrot but it is still slightly firm.

   
   
   

5. Serve in a toasted hot dog bun or wrapped in a lettuce or collard leaf, and pile on your favorite toppings, including mustard, relish, tomatoes, onions, sprouts, purple cabbage, and peppers.

   
   
   

Nutrition Facts