The latest issue of O, The Oprah Magazine arrived in my box this week, and pages 169 and 201 have a couple of — it turns out — delicious vegetable fries recipes. I tried the Parmesan Zucchini Fries, which were outstanding, and the carrot fries, which also were good and Starboy actually ate some. I can't find the recipes online, but I will update this post with links if I do.
See the how-to after the jump.
The carrot fries recipe starts with white rice flour, which prompted an immediate trip to the grocery store. We found the rice flour in the Asian foods section.
I halved the recipe since we did not have a big dinner planned. The amounts here are for the full recipe.
So, first, preheat the oven to 450˚. Take 2 lbs large carrots, trimmed, peeled and cut into 3" long sticks (I used leftover baby carrots because that's what I had on hand. The fries were small and wimpy. Do not necessarily recommend.) and toss them with 6 Tbsp white rice flour.
Then place them on a baking sheet covered with parchment, and bake 7 minutes at 450˚. For 2 lbs of carrots you'll probably need 2 baking sheets.
By the way, if you have excess parchment hanging over the edge of the baking sheet, trim it or fold it under, or you will start a fire in your oven. Don't let safety take a day off.
While the fries are baking, In a large bowl, mix together 6 Tbsp. canola oil, 2 tsp. garam masala and 2 tsp. kosher salt. Gently toss the carrots in the oil mixture.
Put the carrots back on the baking sheet, and bake again until crisp-tender and lightly browned, about 10-15 min if your oven has a thermostat that works. Ours does not. So our fries weren't that crispy, but they still tasted good.
Yum. Serves 4.
Starboy has been perfecting his skeptical look.
But he tries the fries anyway.
And the crowd goes wild! Mommy takes it all. the. way. home! Ladieeees and gentlemennnn, that is a bona fide vegetable snack that Starboy is smiling about! Without a jam topping or a yogurt bribe!
Dude, you are so getting this again at breakfast tomorrow.
Almost restaurant quality. Tune in tomorrow for the zucchini fries recipe.
April 2012 • O, The Oprah Magazine
active time: 5 mins, total time: 25 mins
2 lbs large carrots, trimmed, peeled, and cut into fries ~3" long
6 tsp white rice flour (find in Asian section of store, not baking section)
6 Tbsp canola oil
2 tsp garam masala
2 tsp kosher salt
1. Preheat oven to 450˚. Place a rack in the lower third of the oven and the second rack in the center. Line 2 rimmed baking sheets with parchment, taking care to trim the excess draping over the side so it does not burn.
2. In a large bowl, toss carrots with rice flour. Shake off excess flour and spread carrots in a single layer on the baking sheet. Bake 7 minutes.
3. Meanwhile, combine the rest of the ingredients in another large bowl. Gently toss baked carrots in mixture. Return carrots to sheet pan and bake until crisp-tender and lightly browned around edges, about 10-15 min.
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