Carrot Hot Dogs

I have been meaning to make Clean Eating Veggie Girl's carrot hot dog recipe and I am really glad I did, they are delicious and yet so easy.

4 large carrots
1½ tbsp coconut aminos (or soy sauce if you prefer)
1 tbsp sesame oil
1 tbsp apple cider vinegar
Dash liquid smoke
150 ml water
1 garlic clove crushed
¼ tsp ground ginger
Salt and pepper
1 tbsp rapeseed oil

Serves 2

Select evenly sized carrots, then peel and top and tail them.

Boil the carrots for about 6-8 mins, until tender, when pierced with a knife, being carefully not to split them.   Plunge into cold water, to stop them from cooking further.

Mix the coconut aminos, water, vinegar, sesame oil, liquid smoke, garlic, ground ginger and plenty salt and pepper in a shallow dish.  

Add the carrots and turn over a few times, cover with cling film and leave in the marinade in the fridge for 24 hours.   Turn the carrots in the marinade several times, during that period.

Put the rapeseed oil in a frying pan, with the marinade juices and carrots.   Cook on quite a high heat, to reduce the marinade and caramelise the carrots.

Do not be concerned if there are any brown bits, this only adds to the flavour.   I had no hot dog rolls, so I served the hot dogs on a wrap, with Dijon mustard, chilli sauce, ketchup, sliced gherkins, tomato and avocado.

They were delicious and I loved them, the marinade really makes the dish and adds a piquant to the carrots.   The marinade part of the recipe, is open to interpretation, to suit different tastes and whatever you have in the cupboard, like barbecue or chilli sauce.