SEPTEMBER 7, 2021
As summer wanes and autumn drifts in, most of us find this to be a bittersweet time. Trees and shrubs are beginning to shed in preparation for their long winter nap. Root vegetables, melons, and squashes are at their peak. And we humans are getting ready to hunker down, eat soup, and enjoy the bounty coming from the farm.
Today’s recipe is one to enjoy without any guilt whatsoever – carrot fries!
They’re yummy and crunchy, vegan, easy to prepare, and – most importantly – a healthy choice.
CARROT FRIES
INGREDIENTS
- 2 lbs large carrots
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 teaspoon kosher salt
- 2 TBS cornstarch
- 2 TBS olive oil
INSTRUCTIONS
- Preheat the oven to 425 degrees.
- Peel the carrots and cut off the ends, then trim the sides to make them rectangular. Cut these into 3/8-inch wide slices, then cut the slices into strips.
- Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with olive oil, then add the spices and cornstarch. The cornstarch will help to keep the carrots from getting soggy and give them a nice crust. Mix thoroughly to combine the ingredients.
- Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
- Bake them for 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes, until the fries are dry and slightly browned. Watch them carefully because the cooking time can vary depending on the thickness of the slices and the actual temperature of your oven.
- Cool a few minutes, then serve.
HELPFUL HINT: Don’t let these sit around. The longer they are out of the oven, the softer they will be.
ANOTHER HELPFUL HINT: These are great with ketchup, salsa, ranch dressing, or a squeeze of lemon juice.
Wishing all our Jewish members a happy, healthy New Year. L’Shana Tovah.
Have a delicious week.
Best,
Judi