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carrots: sauces, dips, recipes? strange sauce or dip for veggies?

snacking at a bbq today, i ran my raw baby carrots through my bbq sauce (combo of cattlemen's brand "sweet" version
http://www.cattlemensbbqsauce.com/Our...

plus texas pete sauce
http://www.texaspete.com/product_hot_...

it was really good! try it; you'll be surprised what a great combo it is.

1. do you have interesting carrot sauces? recipes in general? dips for carrots?

2. what about other non-creamy veggie dips?

3. any other odd, unexpectedly good veggie & sauce combos?

thanks!

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  1. Usually a tzatziki from the local Farmer's Market or homemade hummus and if they're steamed just a bit of maple syrup and a dab of butter. I'll have to try bbq sauce although I'm not familiar with texas pete sauce - is there anything similar that might be available north of the border? TIA :)

    2 Replies
    1. re: maplesugar

      maplesugar, please see my edited post with link for texas pete (hot, but not too hot) sauce. with flavor (unlike tabasco). i'll bet cholula would be good, too.
      http://www.firegirl.com/hs1105.html

    2. someone posted this link to a moroccan roasted carrot spread on another thread yesterday, and i'm dying to try it. i think it sounds delicious...

      http://www.freshdirect.com/recipe.jsp...

      10 Replies
      1. re: goodhealthgourmet

        ghg, did you mean to link something else?....this link you did is for fresh direct, and to order if you're in metro nyc.

        1. re: alkapal

          it's a weird glitch with the site...i copied the link from someone else's post, and had the same problem, so i just typed in my NYC zip code, and voila! the recipe appeared. the second time i loaded the page it popped right up so i assumed it would be fine for you, but i guess it was cached on my hard drive.

          here it is on another site...

          http://yumminessnsues.blogspot.com/20...

          NB: the recipe is originally from crescent dragonwagon's "passionate vegetarian" cookbook.

          1. re: goodhealthgourmet

            ghg, that looks interesting. do you doctor the recipe? more garlic, e.g.?
            (btw, i think my mom gave me that same haircut in 3rd grade as in the blogger's pic! the bangs are a dead giveaway....) ;-D

            1. re: alkapal

              oh, i haven't made it yet. someone else posted it on another apps/dips thread a couple of days ago & it caught my eye. when i do make it, i'll definitely go heavier on the garlic & cumin...and i'd use smoked paprika instead of regular.

              i'm starting a raw diet tomorrow - it's only for a week, long story - so it looks like i'll have to wait until at least next monday to try the recipe. if you make it before then, let me know how it turns out...i'm really looking forward to this one.

              1. re: goodhealthgourmet

                i'm heading to the big apple manana, so i won't be making it soon. did you get your pro-kitchen in manhattan yet? i'd drop in to see you....

                1. re: alkapal

                  oh man, i never saw this! i wish i had known you were in town, we could have gotten together for a bite. no, i don't have the kitchen yet...sort of my own fault for mixing biz w/pleasure. i was dating someone whose family foundation was going to provide the seed money. we broke up...sayonara investors!

                  it'll happen eventually.

                  in the meantime, the reason i came back to this thread was to post about the carrot dip...i *finally* got around to making it tonight. of course i didn't follow the exact recipe - had to give it the ghg treatment & make some modifications ;) we'll see how it tastes tomorrow, it has to sit overnight to let the flavors marry, but a preliminary taste tonight was sufficiently delicious to have me thinking that some version of this will end up in the ghg product line.

                  oh, and i'm thinking that it would also be a terrific spread - on a smoked turkey sandwich, or maybe in a wrap with roasted chicken.

                  1. re: goodhealthgourmet

                    also, stirred into hummus?

                    i haven't made it yet, but looking again at the recipe, and my original op inspiration (carrot with hot bbq sauce), i think a little tomato paste/bbq flavor component might be interesting -- also as a sandwich spread (not *quite* moroccan!)

                    sorry about the kitchen! you'll get there, and i'll come visit! ;-)

                    1. re: alkapal

                      it's funny you said hummus. the dip turned out to be AMAZING, and i found myself looking for excuses to eat it...so at one point i mixed some with hummus!

                      my only complaint was that i wished it had more body to it...so i'm going to make it again this weekend, and puree in some cooked lentils or white beans to make it heartier.

                      btw, re: the smoky/bbq component, we def. think alike - i added a little harissa, subbed half pimenton de la vera for the regular paprika, and toasted the spices first to amp up the smokiness.

                      1. re: goodhealthgourmet

                        try chickpeas, too, to "beef it up". or if would you use orange lentils, try adding some ginger, for a test case variation (moving it more toward india from n. africa....)

                        oh, oh, if you go that direction, try a sprinkle of garam masala and a touch of freshly ground toasted cardamom -- a smash with carrots. then, maybe pistachio and honey for a sweet savory dip....the *ever-permutating carrot spread*!

                        oh, hush up alkapal!!! ;-P

                    2. re: goodhealthgourmet

                      please do, chefathome! esp. i love sage butter with stuffed butternut squash ravioli, soooooo, i wonder if the butternut squash recipe could be combined with the sage flavor in the white bean dip? or do a yin-yang presentation with the butternut dip and the white bean spread. so lovely for autumn!!

        2. i used to make a healthy veggie terrine with a green broccoli layer, a white cauliflower layer, and an orange carrot layer. it was really pretty, tasty and really good for you. i think i have the recipe in one of my cookbook boxes... but it's really basic and behaves very well with adjustments and additions.

          i've also done some interesting carrot mashes - carrots alone w/ cinnamon, salt, and butter is interesting. or turnips and carrots. or carrots, cauliflower and herbs. or carrots and caramelized onions and sage.

          5 Replies
          1. re: Emme

            at my fave local indian resto, the chef makes this chutney puree of carrots and celery, vinegar, and maybe some onion? right tasty with some chicken tikka kabob! i need to get that recipe from him. he is very friendly.

            1. re: alkapal

              are the carrots cooked and pureed, alkapal? I always like curry acompaniments.

              1. re: Gooseberry

                gooseberry, i believe they are raw, and it is a liquidy puree (definitely processed in the food processor or blender. very smooth.)

                it is good with kabobs, esp. like chicken tikka, boti kabob, tandoori chick or shrimp. its good mixed with yogurt and used on salad, too. it may have some chili in it, but very little.

                the sharpness counteracts/complements the smoky tandoor char.

                1. re: alkapal

                  "i need to get that recipe from him. he is very friendly."
                  ~~~~~~~
                  get on it! ;)

                  1. re: goodhealthgourmet

                    when we went on saturday, chef was out on a catering assignment. ;-( (i could tell from my chicken tikka masala, too!)

          2. Not really an odd combination, but I often have a snacktime of carrots dipped in ssamjang (Korean hot pepper + miso sauce). I mix about equal parts of gochujang (korean pepper paste) and dwenjang (korean soy paste, a mild version of miso), mix in a dash of sugar or malt syrup, crushed sesame seeds and/or pine nuts, scallions, and sesame oil, all to taste. (You can also buy pre-mixed ssamjang, if you have a Korean grocery store handy)

            In a completely different vein, I've always been a fan of the carrot + pineapple combination, and sometimes make a pickle of shaved or slivered carrots with a bit of pineapple preserves. I bet just dipping carrots in preserves could be good too!

            1 Reply
            1. re: another_adam

              pickled carrots with pineapple. a new sweet and sour! yum.

              haven't explored korean pastes and condiments yet. looking forward to it. is there a website you recommend for identifying products, ingredients, flavor profiles? thanks.

            2. I love dipping baby carrots in humus and/or fresh lemon juice.