Hot dogs for breakfast? Never. Carrot dogs? Any day! This is one tasty way to eat dinner for breakfast. You can minimize the mustard or use tahini instead and go easy on the sauerkraut. Take the leap and try it.
8-10 medium-sized carrots, with green tops if possible
6-8 whole grain hot-dog buns
6 Tablespoons extra virgin olive oil
1 Tablespoon soy sauce
2 cups shredded lettuce, watercress and/or radicchio
6 Tablespoons tahini (1 Tablespoon per dog)
1-cup raw sauerkraut
Good quality stone-ground mustard
Process Preheat oven to 350°F. Use a serrated paring knife to remove the green tops and scrape the tiny white “hairs” from the skin of the carrots.
Reserve the greens and immerse the carrots in water to clean. Fill a large skillet with water ¾ to the top. Add a pinch of salt and bring water to a boil. Place the carrots in the boiling water and boil for about 5 minutes, until they are soft. (Note: to save time in the morning you can do this the night before and store in fridge overnight.)
Place par-boiled carrots in a roasting pan; drizzle with 3 Tablespoons of the olive oil. Bake carrots in oven, turning once or twice to coat them with the oil, for about 15-20 minutes, or until soft and lightly browned. If you cut the carrots in half they will cook faster. Drizzle with soy sauce and cook another 3-4 minutes.
In the meantime, wash and chop the green carrot tops; wash and chop the lettuce and/or radicchio.
Heat remaining 3 Tablespoons olive oil in skillet on medium flame. Open the hot dog bun and “fry” the inside of the bun in the oil until lightly brown (about 1 minute), then quickly fry the outside if desired.
Place one or two carrots inside each bun.
Top with green carrot tops, mustard or hummus,
sauerkraut, lettuce and radicchio, to your taste.
©Nancy Wolfson-Moche 2016