Vegetable Sticks

Vegetables are an element that should be included in any diet. However, sometimes it is difficult to find a way to eat it that is original and fun, especially for children. In this sense, the vegetable sticks are a perfect way to present them.

In addition, they can be used as a garnish, aperitif or as a healthy and appetizing snack.

Therefore, we tell you different ways to prepare them.

Option 1: vegetable sticks with avocado sauce

Ingredients for 4 people):

• 2 endives
• 1 pickle
• 2 carrots
• 1 bunch of celery
• 1 avocado
• 2 vine tomatoes
• 1 lemon
• Black pepper
• Extra virgin olive oil
• Salt

Process:

The sauce:

• First, grate the inside of the tomatoes until only the skin remains (or peel the tomatoes and grate the rest). Remove the seeds and add the tomato and the juice that it releases into a bowl.

• Then, make a longitudinal cut in the avocado, turn the halves in the opposite direction from each other to separate them and extract the bone by tapping it with the knife so that it falls. Extract the meat.
• Subsequently, mix the pulp of the avocado with the tomato and add the juice of half a lemon (so it does not oxidize), a few touches of black pepper and a pinch of salt.
• Finally, beat the mixture well until smooth, pour into a serving bowl and drizzle with a drizzle of olive oil to finish.

Vegetable sticks:

• First, peel the endives, the pickle, the carrots and the celery.
• Then, wash the vegetables well and chop them lengthwise, so that they are in the shape of a stick.
• Finally, place them mixed in a source with the sauce bowl in the center.

Option 2: Cheese and Vegetable Sticks with Beet Sauce

Ingredients:

For the vegetable sticks

• 1 carrot
• 3 sticks of celery
• 100 g of asparagus

For the cheese sticks

• 1 egg
• 130 g of breadcrumbs
• ½ tablespoon dried oregano
• ½ tablespoon fresh parsley
• 1 pinch of salt
• 80 g of flour
• 20 g of cornmeal
• 150 g mozzarella

For the sauce

• 3 beets
• ¼ lemon
• 2 tablespoons olive oil
• Cumin and coriander
• Salt

preparation:

From the cheese sticks

• First, beat the egg with a pinch of salt.
• Besides, mix the breadcrumbs with the chopped parsley and the oregano.
• Then, join the flours.
• Next, cut the mozzarella cheese into 2 cm wide sticks.
• Then, pass the cheese sticks through the egg, the breadcrumbs and the flour (in that order).
• Then place them scattered on a tray and put them in the freezer for half an hour.
• After half an hour, you have to take them out of and without defrosting them, you have to fry them immediately in oil. Remove them as soon as they brown.
• Finally, drain the sticks well on absorbent paper.

From the sauce

• First, peel the beets, wash them and boil them until they are tender when pierced.

• Then, cut them into quarters and beat them with the mixer together with the lemon juice, oil, spices and salt to taste.
• Next, place the mixture in a serving bowl.

From the vegetable sticks

• First, peel and wash the carrots, celery, and asparagus well.
• Next, cut the carrots and celery lengthwise.
• Finally, place the vegetables on a tray along with the cheese sticks and put the sauce in the center.

Option 3: vegetable sticks in tempura and romesco sauce

Ingredients:

For the canes

• Carrots
• Red peppers
• Zucchini
• Mushrooms
• Onion
• Or any other type of vegetable
• Egg
• Flour

For the sauce

• 180 g olive oil
• 50 g of toasted almonds
• 50 g of roasted hazelnuts
• 2 chorizo ​​peppers
• 1 slice of fried bread

• A piece of chilli
• 1 small head of garlic
• 150 g of roasted tomatoes, without skin or seeds (4 or 5 tomatoes)
• 20g vinegar
• 1 pinch of pepper
• Salt

Process:

From the sauce

• First, soak the chorizo ​​peppers in hot water the night before. When they are hydrated, remove the pulp with the help of a spoon and reserve.
• Then, in a pan with a little oil, fry the slice of bread and let it drain on an absorbent kitchen paper.
• Later, cut the tomatoes and roast them together with the garlic at 180ºC for 30 minutes. The garlic will be before the tomatoes, so you have to make sure that they do not burn.
• Then, peel the tomatoes, extract the seed and reserve the pulp in a bowl.
• With the mixer, blend the hazelnuts, almonds, toast and chilli.
• Then add the tomato pulp, the chorizo ​​pepper and the garlic, mixing it with the mixer at medium speed.
• Then add the vinegar, salt and pepper and beat to achieve a homogeneous mixture.

• Finally, while beating, add a thread of oil until you get a smooth mixture.

For the vegetables in tempura

• First, peel, wash and cut the vegetables lengthwise.
• Then, pass them through the flour and the beaten egg and fry them immediately in a frying pan with oil.
• Then drain them on absorbent paper.