Name: Smoky Carrot Dogs
Total time: 8 h 50 min
Ingredients: 16 carrots, peeled; 4 cups water; ½ cup soy sauce; ¼ cup cider vinegar; 1 tablespoon liquid smoke; 1 tablespoon roasted vegetable bouillon paste; 1 teaspoon red pepper flakes; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon pepper; ¼ teaspoon nutmeg; ¼ cup vegetable oil (if using skillet), divided; Hot dog buns

Why This Recipe Works

These umami-packed carrot dogs are every bit as versatile as traditional hot dogs, so you’ll have some fun serving them. Carrots are simmered until tender and then cooled in a supersavory cooking liquid that includes soy sauce, cider vinegar, vegetable bouillon paste, and liquid smoke. Then the carrots and cooking liquid marinate in the fridge for 6 hours. Once patted dry, the carrots are cooked on the stovetop or grilled until well browned.

Before You Begin

We had the best success using carrots that are ¾ inch in diameter at their thickest point. Avoid carrots that are larger than 1 inch thick. For toppings, go classic with chopped onion, sauerkraut, ketchup, mustard, or pickle relish.

Instructions

Cut 16 peeled carrots into 6½-inch lengths, starting from thickest part of carrot; discard carrot tips or save for another use. Whisk 4 cups water, ½ cup soy sauce, ¼ cup cider vinegar, 1 tablespoon liquid smoke, 1 tablespoon roasted vegetable bouillon paste, 1 teaspoon red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon pepper, and ¼ teaspoon nutmeg together in Dutch oven. Add carrots and bring to boil over high heat. Reduce heat to medium-low and simmer until tender and tip of paring knife inserted into thickest carrot meets little resistance, about 15 minutes. Let carrots cool in their cooking liquid until both are at room temperature, about 2 hours.

Transfer carrots and cooking liquid to 1-gallon zipper-lock bag and refrigerate for at least 6 or up to 24 hours. Remove carrots from cooking liquid and pat dry with paper towels; discard cooking liquid.

FOR A STOVETOP: Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Place 8 carrots in skillet and cook until brown on all sides, about 5 minutes. Transfer to platter and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining 8 carrots; transfer to platter. FOR A GRILL: Prepare hot, single-level fire in gas or charcoal grill. Set cooking grate in place and heat grill until hot, about 5 minutes. Grill carrots until well browned on all sides, about 5 minutes.

Serve carrot dogs in hot dog buns.