Healthy alternative to french fries: Carrot fries recipe

To celebrate the release of her book “Ma cuisine végane” published by Phaidon, the Icelandic chef Solla Eiríksdóttir reveals her recipe for carrot fries.

While veganism is increasingly establishing itself as a committed and healthy alternative diet, the famous chef Solla Eiríksdóttir publishes Ma cuisine végane with Phaidon editions. A new culinary bible of its kind that compiles 145 recipes in that of these carrot fries, a healthy alternative to those with potatoes.

The recipe for Carrot fries and coriander mayonnaise

Preparation: 10 minutes
Cooking: 25 minutes
For 10 people

Ingredients

-4 beautiful carrots
-1 or 2 tbsp. teaspoon avocado oil
-2 tbsp. tapioca starch
-2 tbsp. nutritional yeast
-1 tbsp. garlic powder
-1 tbsp. semolina onion
-1 tbsp. teaspoon fleur de sel
-½ tsp. black pepper coffee from the mill
-a few sprigs of cilantro, to garnish
For the coriander mayonnaise:
-100g vegan mayonnaise of your choice, such as Soy Milk Mayonnaise
or aquafaba mayonnaise, for example
-10 g very finely chopped coriander
-1 tbsp. lemon juice
-1 grated garlic clove
-½ tsp. teaspoon fleur de sel

Carrot fries recipe: Preparation

Preheat the oven to 200°C (th. 6-7). Line a large baking sheet with baking paper. Cut the carrots into sticks about 1 cm thick and put them in a salad bowl. Add the oil, tapioca starch, nutritional yeast, garlic and onion semolina, salt and black pepper, then toss to coat. Spread the carrots in a single layer on the baking sheet and bake for 25 minutes, turning once halfway through cooking. Meanwhile, prepare the mayonnaise: put all the ingredients in a salad bowl and mix. To book. Enjoy the carrot fries a few moments after they come out of the oven, decorated with coriander sprigs and served with mayonnaise.

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