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EatSmarter exclusive recipe

Baked Vegetable Sticks with Dip

Children's Snack (4-6 Years)
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Baked Vegetable Sticks with Dip

Baked Vegetable Sticks with Dip - Hidden in the crispy pastry: Carrots and zucchini

Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
192
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie192 kcal(9 %)
Protein4 g(4 %)
Fat10 g(9 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate16 μg(5 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C3 mg(3 %)
Potassium140 mg(4 %)
Calcium54 mg(5 %)
Magnesium22 mg(7 %)
Iron1.3 mg(9 %)
Iodine4 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.6 g
Uric acid17 mg
Cholesterol53 mg
Development of this recipe:

Ingredients

for
10
Ingredients
1
small Carrot (about 80 grams)
½
Zucchini (about 80 grams)
4 ounces
Butter (room temperature)
10 ounces
Pastry flour (1050 type)
1 teaspoon
½ cup
1
coarse Sea salt
½ bunch
½ bunch
5 ounces
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Coarse grater, 1 Bowl, 1 Mixing bowl, 1 Kitchen scale, 1 Hand mixer, 1 Teaspoon, 1 Measuring cups, 1 Baking sheet, 1 Parchment paper, 1 Rolling pin, 1 Cup, 1 Fork, 1 Pastry brush, 1 Large knife, 1 Small bowl, 1 Whisk

Preparation steps

1.
Baked Vegetable Sticks with Dip preparation step 1

Rinse carrots and zucchini. Peel carrots. Grate both vegetables finely, put in a bowl and season with salt and pepper.

2.
Baked Vegetable Sticks with Dip preparation step 2

Place the butter in a mixing bowl and beat until creamy with a hand mixer.

3.
Baked Vegetable Sticks with Dip preparation step 3

Gradually add flour, baking powder, milk and grated vegetables and fold into the butter.

4.
Baked Vegetable Sticks with Dip preparation step 4

Roll out the dough on a floured surface with a rolling pin. Cut into 20 strips, each about 3 cm wide and 15 cm long (approximately 1 inch x 6 inches).

5.
Baked Vegetable Sticks with Dip preparation step 5

With your hands, hold the ends and carefully twist in opposite directions, so that spirals form.

6.
Baked Vegetable Sticks with Dip preparation step 6

Line a baking sheet with parchment paper and then place the vegetable rods on it. Separate the egg. Put egg yolk in a cup and whisk lightly, then coat the vegetable sticks with it (save the egg white for another use).

7.
Baked Vegetable Sticks with Dip preparation step 7

Sprinkle the rods with coarse sea salt and bake in a preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on the middle rack for about 15 minutes.

8.
Baked Vegetable Sticks with Dip preparation step 8

Meanwhile, rinse parsley and chives and shake dry. Pluck parsley leaves and chop. Cut chives into rolls.

9.
Baked Vegetable Sticks with Dip preparation step 9

Put the herbs in a small bowl and mix with the yogurt until smooth. Take the vegetable sticks out of the oven, let cool for about 10 minutes and serve with the yogurt dip.