Who doesn't dig on fries? And every now and then I love ordering thick cut fries and slathering them with cat-sup and mustard and maybe a little spicy mayo if the mood hits me -- but honestly, I prefer my own. I've been making baked fries since the 90's -- and in the 2000's I switched to sweet potato fries as my go-to home slices. But this year I'm all into trying new roots. I'm semi-keen on parsnip fries, but I'm down in a deep way with carrot fries.
And I'm always looking for a reason to use avocado. So here's one: beta carotene is better absorbed with a fat. No joke. So instead of using a typical cat-sup, mustard or even spicy mayo dip -- bring on the avocado!
RECIPE
ingredients:
6 carrots, halved and quartered
2 tablespoons coconut oil
1/2 avocado
1 tablespoon nutritional yeast
1 tablespoon Braggs
Salt, pepper, curry powder to sprinkle over carrots
directions:
Preheat oven to 350 degrees
Cut carrots and spread onto greased pan and brush with oil -- or toss in a bowl before
Bake in oven for 8 - 10 minutes
Mash half avocado, Braggs, nutritional yeast
Serve n' eat
More info (if you're interested) on fats and beta carotene: