Updated: Aug 9, 2019
Welcome to Table to Frame! This is the first of many weekly posts I will bring to you with my food photography, styling, and tasty recipes that explore a variety of eating styles.
Let's dive in!
Carrot Chicago dogs, "hot dogs"...from carrots. Amazing or sacrilege- you decide. Those who yearn for meat-free options to this All-American fav can join in the Labor Day festivities and break out the peeler and fire up the oven for this twist on a classic.
Making the "dog"
6 medium carrots, peeled
6 sub or hoagie rolls
2 T. soy sauce or Bragg liquid aminos 1/4 c. vegetable broth
1/4 c. apple cider vinegar
1 tsp. real maple syrup or date syrup
1/2 tsp. liquid smoke (I used Stubbs- Hickory)
1/2 tsp. smoked paprika
1/2 tsp. onion powder
Chicago dog toppings
6 Gherkins, sliced lengthwise
1 small onion, chopped
1 c. cherry tomatoes
celery salt, to sprinkle
1. Preheat oven to 425°. Round the ends of the carrots to resemble a hot dog shape. Place in a small shallow baking pan.
2. Whisk all remaining liquids and spices together in a small bowl. Pour the mixture over carrots and cover pan with foil.
3. Place the baking dish in the oven and roast carrots for 40 minutes. Remove from oven and remove foil. Use a spoon or turkey baster to drizzle liquid on carrots. Roast for another 20 minutes, until the carrots are tender.
4. Place carrots in sub rolls, top with mustard, relish, gherkins, onions, tomatoes, peppercino, and sprinkle with celery salt.
1. For grill marks, heat a grill pan to medium high and lightly grill carrots on one or both sides.
2. Make a diy "dog" bar and set out toppings for guests to top themselves.