22 June 2012

Small Plates: You say carrot fries, I say wortel frites

In the never-ending hunt for baby finger food ideas, I sometimes hit a goldmine. This, my friends, is one of them. Julian is digging these garlicky, oniony, baked carrot fries, proven by the lack of food on the floor. Well, most meals. If cut a bit bigger and lightly salted, they'd even be classy enough for a cocktail party.


Garlic Carrot Fries, for Baby or Otherwise
  • 2 Tbsp. extra virgin olive oil
  • 1 kg carrots, unpeeled and thoroughly scrubbed
  • 1 tsp. garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  1. Julienne all of the carrots (slice into thin matchsticks- here's a video showing you how)
  2. Preheat oven to 150C(fan)/175C/350F.
  3. In a large bowl, toss the carrots with the olive oil and spices.
  4. Cover a baking sheet with parchment paper, and spread the carrots in a single layer over the paper.
  5. Roast for 45-55 minutes, shaking the pan or flipping the carrots halfway through. They're done when the tips are beginning to brown and a fork can easily pierce the flesh.
  6. Let cool, freeze in a single layer overnight or for several hours, then drop into a freezer bag or freezer-proof container and take out as needed, reheating in the microwave, stovetop, or oven. Easy peasy!