Carrot Breadsticks

Carrot Breadsticks

Ingredients:
1 cup all-purpose flour
2 tablespoons grated Parmesan cheese
2 tablespoons butter or vegetable oil
½ teaspoon ground cumin
½ teaspoon baking powder
½ teaspoon salt
½ cup finely shredded carrots
1 to 2 tablespoons water

Directions:
PREHEAT the oven to 400°F. Line a baking sheet with parchment paper.
In a food processor, combine the flour, Parmesan, butter, cumin, baking powder, and
salt. Process just until the dough comes together. Add the carrots and pulse just until
the carrots are evenly incorporated into the dough, about 10 on/off pulses. Add the
water, 1 tablespoon at a time, and pulse just until the dough comes together in a ball.
Roll the dough out on the baking sheet to about an 8" square, about ½" thick. Using a
knife or a pizza cutter, cut the dough into sticks, 2" long by ½" wide.
Bake until crisp, 15 to 17 minutes. Let cool on the pan.
soup
AVGOLEMONO SOUP
THE CONSISTENCY OF THIS TRADITIONAL GREEK SOUP CAN VARY FROM NEAR-STEW TO
NEAR-BROTH, BUT WHATEVER THE TEXTURE, IT ALL STARTS WITH GOOD-QUALITY CHICKEN
BROTH. IT’S BEST MADE WITH THE HOMEMADE VERSION, WHICH YIELDS COOKED CHICKEN
THAT CAN BE ADDED TO THE SOUP. RICE, ORZO, OR TAPIOCA ARE COOKED IN THE BROTH
BEFORE THE LEMON AND EGGS ARE ADDED.
Makes 6 to 8 servings