Weeks and weeks ago I pinned a recipe for Carrot Fries. I admit that at the time I was a bit skeptical. Fries made from carrots? It's not that I don't like carrots, but I don't exactly love them either. It's more of a tolerance thing. As in, I tolerate them because I know they are good for me so I'll eat them every once in awhile.
So over the weekend I was making a sandwich for lunch and I wanted something on the side. Chips are always an option, but I wanted something a little more calorie and carb friendly, which is when I remembered I had a bag of carrots left in my fridge from a previous recipe and figured I'd at least give the carrot fries a whirl.
I don't know about you, but I like my fries crispy on the outside, soft in the inside. The key, which I learned thanks to this post from Feel Good About Dinner, is cornstarch.
Genius, I tell you. Genius.
I've used cornstarch before on the outside of tofu, in a naive attempt to mimic the texture of the tofu at Bac (never works. I don't know what that man does to his tofu but it's fucking phenomenal) and it's the same idea: crisp on the outside, tender on the inside. I also really liked the idea of making them seasoned fries with the addition of garlic salt and cayenne (I went more garlic than cayenne, but it's one of those things you can adapt however you want).
I basically followed Heather's recipe step-by-step, so I'm going to send you to her blog for the original and the instructions. That being said, I did make some tweaks in an attempt to make it a bit more calorie conscious and because I was only making one serving:
I used 3 largeish carrots, peeled and sliced into french fry looking shapes (as you can see, I like thicker fries. If you go for the shoestring variety, you'll probably want to reduce cooking time).
I used only 1 1/2 teaspoons of cornstarch (0 Points Plus) and 1 teaspoon of olive oil (1 Points Plus).
So, here's the beauty of these babies: they taste just like sweet potato fries. No joke. I had to keep reminding myself they were actually carrots. However, unlike sweet potatoes, carrots are 0 points. Which means that because I kept the cornstarch in the 0 point range, the only thing I had to really count was the single teaspoon of oil.
Yes, ladies & gents, that big ol' pile of carrot fries was 1 Point.
Of course, if you dip them in anything like me (light ranch dressing), that'll add some points on. But I love love love that I have found a french fry alternative that is tasty, easy (well, except for actually trying to cut the carrots. Let's just say it's a good thing my chef's knife is apparently dull, otherwise I'd potentially be missing the top knuckle of my index finger), and healthy. I mean, hello, carrots, people. CARROTS.
Do you have any favorite ways or recipes that use vegetables in a different and surprising way?
Love from the ashes,