When I was growing up, carrot and celery sticks were the standard vegetable snack. There is something very manageable about eating anything that is “stick-sized”. So, in the morning rush to get out the door, sticks are appealing. And, the thinner they are, the faster they bake.
2 large carrots
3 small to medium sized red beets
4 Tablespoons EVOO (Extra Virgin Olive Oil)
¾ teaspoon curry powder
2 pinches sea salt
Process Preheat the oven to 350°F. Scrape the skin of the carrot.
Peel the beets.
Wash carrots and beets well. Slice the carrot into long ovals; then cut the ovals lengthwise into 1/8-inch-thick sticks.
Slice the beets and then cut into stick, much as you did the carrots.
Place two Tablespoons of the olive oil in a mixing bowl. Add half of the curry powder (3/8 teaspoon) and a pinch of salt.
Mix in the carrot sticks, coating each with the oil/curry mixture.
In another bowl, mix the remaining 2 Tablespoons of olive oil, remaining curry powder (3/8teaspoon) and a pinch of salt. Add the beet sticks to coat them just as you did the carrot sticks. Place each of the carrot and beet sticks on two parchment-paper-lined baking sheets.
Bake at 350°F for about 10 minutes. Sticks should be a bit chewy. Remove from oven and arrange on individual plates. Don’t forget to try to chew each mouthful 30+ times.
©Nancy Wolfson-Moche 2014