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Carrot Fries

5/12/2015

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These are my new favorite thing.  They taste just like sweet potato fries (in fact that's what my husband thought they were the first time I served them) but carrots are a lot less starchy than sweet potatoes so much easier on the digestion. 

2 large carrots per person
about a tablespoon of coconut oil 
salt and pepper to taste
You could also add chopped fresh herbs, rosemary would be good, or dill.

For a nice dipping sauce, mix together chopped horseradish (the kind you get in a jar at the store is fine.) with sour cream.  I like my horseradish things very spicy so I add maybe two large spoonfuls to about a half cup of sour cream.  Adjust as you like.

  • Preheat the oven to 400 degrees.
  • Chop the carrots into french fry lengths (3 inches or so).
  • Slice them long ways into quarters, so that they are now shaped like french fries.
  • Dump your fries into a large baking dish and drizzle with melted coconut oil.  Swoosh them around with your hands to make sure they're all well coated in oil.
  • Arrange the fries in the baking dish so that they are not touching each other.
  • Bake for 15 minutes, turn over, and bake for 15 more.  They should now be nice and golden and carmelized on two sides.  Go a little longer if you need to.
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