Ingredients with Measurements:
- 2 large carrots, peeled and cut into thin strips
- 2 large parsnips, peeled and cut into thin strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the carrot and parsnip strips with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
4. Spread the strips in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 5g
Carbohydrates: 16g
Fiber: 4g
Protein: 2g
Substitutions for ingredients:
- You can use any root vegetable of your choice, such as sweet potatoes, turnips, or beets.
- Instead of olive oil, you can use avocado oil, coconut oil, or vegetable oil.
- You can use any seasoning of your choice, such as cumin, chili powder, or Italian seasoning.
Variations:
- Add grated Parmesan cheese to the seasoning mix for a cheesy flavor.
- Serve with a dipping sauce, such as ranch dressing or honey mustard.
- Top with chopped fresh herbs, such as parsley or cilantro, for added freshness.
Tips and tricks:
- Cut the carrot and parsnip strips as evenly as possible to ensure even cooking.
- Make sure the fries are spread out in a single layer on the baking sheet to ensure they get crispy.
- Flip the fries halfway through cooking to ensure they cook evenly on both sides.
Storage instructions:
Store any leftover fries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fries, place them on a baking sheet and bake in a preheated 350°F (180°C) oven for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Serve the fries in a small basket or on a plate lined with parchment paper for a restaurant-style presentation.
Garnishes:
Top the fries with chopped fresh herbs, such as parsley or cilantro, for added freshness.
Pairings:
These fries pair well with burgers, sandwiches, or grilled meats.
Suggested side dishes:
Serve these fries with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the fries are not crispy enough, bake them for a few more minutes until they reach your desired level of crispiness.
- If the fries are too crispy or burnt, reduce the cooking time or oven temperature.
Food safety advice:
Make sure to wash and peel the vegetables before using them. Store any leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
Fries originated in Belgium in the late 17th century and were originally made with potatoes. Carrot and parsnip fries are a healthier alternative to traditional potato fries.
Flavor profiles:
These fries have a sweet and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve these fries as a snack or side dish with your favorite meal.
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