Recipe Review: Carrot Fries
15th March, 2011 - Posted by katherine - No Comments
Yesterday, in an effort to use up some carrots from our Johnson’s Backyard Garden CSA box, I tried this recipe from the website of JBG:
* 4 large carrots, peeled
* Olive oil
* Kosher salt and black pepperPreheat the oven to 400 F.
Cut the carrots into 2-3 chunks. Cut those chunks lengthwise into quarters (or even eighths if the carrot is particularly large).
Place the carrots on a cookie sheet. Drizzle liberally with olive oil and sprinkle with salt and pepper.
Place in the oven and bake, tossing about half way through, until the edges of the carrots start to caramelize, about 20-30 minutes. Keep an eye on them after 15 minutes to make sure they don’t burn.
Remove from the oven and allow to cool slightly on a pepper towel lined plate
I used about 10 carrots instead and they turned out great. I don’t normally like carrots that much but this was a nice way to prepare them that I will be sure to try again.
To use up the rainbow chard and scallions from the CSA box, I sautéed the scallions in 2 tablespoons of butter for about 4 minutes (until they got a little brown) and then added about 2 cups of rainbow chard with the stems removed, plus about 1/3 cup of cream. I cooked this on medium till the chard wilted down a little (about 2 minutes) and added 1/2 cup of mozzarella and some pepper, and then served this on some pasta. It was an easy quick way to use up the chard, and the scallion flavor was really nice.
pasta and carrot fries
Posted on: March 15, 2011
Filed under: Uncategorized, recipe
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