The BEST carrot hot dog

• Vegan
• Gluten free

• Produce

  • 2 Bay leafs
  • 3 Carrots
  • 1/4 tsp Chili flakes
  • 2 tbsp Parsley

• Condiments

  • 1 1/2 tbsp Dijon mustard
  • 3 tbsp Mustard, whole grain

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 9 Juniper berries
  • 1/2 tsp Peppercorns, whole
  • 1 tsp Salt
  • 1/2 tsp Sugar

• Liquids

  • 500 ml Water

Found on nutritionistmeetschef.com

Ingredients

• 3-5 carrots
• 500 ml water (+extra)
• 1 tsp salt
• 0.5 tsp whole peppercorns
• 9 juniper berries
• ¼ tsp chili flakes
• ½ tsp fennel seeds
• ½ tsp sugar
• 2 bay leafs
• 3 tbsp whole grain mustard
• 1.5 tbsp dijon mustard
• 2 tbsp finely chopped parsley

Directions

• Peel and cut the carrot to desired length or so they fit the breads
• Take a pan, just big enough to fit the carrots. Add water and all the other remaining ingredients.
• Place the carrots in the liquid and bring it to a rolling boil.
• Turn it down to a low boil, so its still bubbling but not hard boiling. Leave to boil for anywhere between 20-40 minutes, depending on your carrots. You want to cook them until they are soft, so they are almost falling apart, but not. (the cooking liquor may reduce down quite alot thats ok, just top it up. just so that it barely covers the carrots.)
• Once cooked, remove from the liquid and serve with parsley mustard dressing, roasted onion flakes or your condiments of choice.
• Place all ingredients in a bowl. Whisk with a fork until combined.