If you told me that I could make a carrot taste like a hot dog before making this recipe, I would never have believed you. You’ll just have to trust me on this one that these are incredible. As in, I choose these over meat on the regular. The smokey sweet marinade somehow mimics hot dog flavor but with all clean ingredients.
Ribollita Soup
Makes 2 servings
Ingredients:
- 2 medium carrots, peeled
- 1 teaspoon sea salt
- 1 cup vegetable or chicken broth
- ½ cup apple cider vinegar
- ¼ cup tamari or soy sauce
- 1 tablespoon ketchup
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- Hot dog buns
Toppings:
- Ketchup
- Mustard
- Relish
- Diced onions
- Cole slaw
- Sliced jalapeno peppers
- Pickles
Directions:
- Bring a large pot of water to a boil.
- Add the carrots and salt and cook until the carrots are just fork-tender, about 10 minutes.
- While the carrots are cooking, mix the broth, vinegar, tamari, ketchup, mustard, maple syrup, garlic powder, paprika, and pepper, in a large bowl until well-combined.
- Transfer the marinade to a rectangular container.
- When the carrots are tender, use tongs to transfer them directly into the marinade.
- Cover the container and transfer to the refrigerator to marinate for at least 30 minutes and up to 12 hours.
- When you’re ready to serve, place the carrots on the grill (or a grill pan on the stove over medium-high heat) and cook until they’re warmed through and you get grill marks, 2 to 3 minutes per side.
- Serve in hot dog buns with your favorite toppings. (You may have to cut the ends so that they fit into the bun.)
