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Carrot and cucumber sticks

Carrot and cucumber sticks
Photo: Phoenixcatering, CC BY-SA 3.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Carrots200 g (~2 medium)
  • Lebanese cucumbers1½

You need

  • Vegetable peeler
  • Sharp knife and chopping board
  • Steamer basket or the idli steamer
  • Jars and lidded containers
  • Lunchboxes with ice bricks

Method

  1. Ahead (Sunday): peel 200 g (~2 medium) carrot and cut into sticks about 7 cm long and 1 cm thick. Store in a jar of cold water in the fridge. Keeps 4 days crisp.
  2. For under-3s, steam the carrot sticks over boiling water on medium-high for 3–4 minutes until a knife goes in with a little push. Cool before packing.
  3. In the morning, wash 1½ cucumber and cut into sticks the same size. Cucumber goes soggy if cut the night before.
  4. Drain the carrot, pat dry and pack both in a lunchbox section.

Make it easier

  • Weekend: Cut carrot sticks for lunchboxes (store in water in the fridge).