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You can shred all 4 carrots. I choose not to because the carrot purée adds a splash of orange color to the grissini and they look more appealing.
You can substitute fresh orange juice (2 oranges) for wine.
Let them cool completely. Store in an airtight container for up to 2 weeks.
Go ahead and coat your carrot grissini with black sesame seeds, sunflower seeds, poppy seeds or with whatever seeds you prefer using the technique I used with the sesame seeds.