Here’s how you can make your carrot-based hotdogs
Healthy and hotdogs don’t normally go together but there’s now a way for you to have the best of both worlds.
Eating fresh vegetables sure do wonders for the body but there’s just something about processed food that is simply hard to resist, right?
Food and dining editor of The Washington Post Joe Yonan recently gave three easy steps guide into enjoying your hotdog cookout guilt free.
By how? Well, he basically suggested you to make carrot based hotdogs and here’s how:
Before everything, you have to make sure to pick the right ingredients.
“Pick large carrots as they tend to shrink throughout the cooking process,” Yonan noted.
And then first, char it under a broiler. Second, arrange the carrots on the baking sheet, broil until charred and give them a quarter-turn every five minutes or so, for a total of about 20 minutes.
Once they are blackened all over, remove them from the baking sheet and wrap them tightly in aluminum foil. Allow them to rest until they’re cool enough to unwrap with your hands.
Third, pull the charred exterior off each carrot. It’s important not to rinse so the smoky flavor remains intact. Drizzle the carrots with the toasted sesame oil, and season with the salt and pepper.
Serve these carrot dogs nestled in buns with the toppings such as vegetarian chili, cheddar, chopped onion, sauerkraut, kimchi, pickles/relish, ketchup and spicy mustard.
The charred and peeled carrots can be refrigerated for up to 1 week; reheat them on a grill or in a 200-degree oven.