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Today’s recipe is a little weird, even for me. I’m not vegetarian and certainly not vegan. I do like meat from time to time and now that we are living on the east coast am loving the abundance of fresh fish and seafood sometimes literally at our back door. But I’m really intrigued by some nutirent-rich plant-based dishes. I feel it’s good to learn more about how other healthy people prepare their meals and about the ingredient selection they make. A person whose food choices and stories I follow is Carolyn Cassner, a recipe developer who posted a recipe for ‘hot dogs’ made with marinated fresh carrots. Worth a try I thought and Captain Francois is always up for sampling new things, however strange they might be.
So I steamed me some carrots…
Marinated them overnight…
I tried two versions, one with the marinade ingredients and one with leftover pickle brine. The brine also comes in handy for making tasty potato and bean salad (my recipe here)
Then Captain grilled them lightly on the BBQ while I toasted some buns in the galley.
Dress them as you would a traditional hot dog…or as we do, loaded with chopped onions, Dijon mustard, some sauerkraut and this time with our latest crush spicy pickled asparagus spears (bonus is more brine for another time)
Galley Kat Post Script: My son refuses to eats carrots in any form unless they are mashed and disguised with other vegetables. Well! At a recent cabin/camping weekend he scarfed down two of these babies calling them ‘perfect‘. Presentation? I think not, but certainly a little Momma wizardry.