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teen approved carrot fries

Carrot fries and hung yogurt relish

baked cool treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Snacks
Cuisine American, Baking, Continental, diabetic friendly, Fusion, gluten free, International, Kids choice, Vegan, Vegetarian, Winter
Calories 112 kcal

Ingredients
  

for the fries

  • 300 gram carrots
  • 2 tbsp olive oil
  • salt to taste
  • fresh herbs I used oregano, swap to any you like.

for the yogurt relish

  • 1/2 cup low fat yogurt
  • 10-12 pieces pickle use brine pickled gerkin slices,pickled peppercorns(check pickles and preserves for recipe) red peppers or jalapenoes
  • 1 tbsp pickling juice
  • 1 tsp fresh herbs chopped
  • salt to taste

Instructions
 

For the baked fries

  • Wash and pat dry the carrots.
  • Cut them into two to three inch long and further into fingers
  • Toss in the olive oil, salt and crushed herb leaves.
    carrot
  • Bake at 160 degrees for 10 minutes
  • Remove and flip the fingers over and re bake for another 5 minutes.
  • Once done it is ready to serve
    carrot

For the yogurt relish

  • Finely chop the pickles and herbs you have chosen.
  • Mix it well in the yogurt, with the pickling liquid.
  • Grate the garlic clove and str in that too.
  • Adjust the salt ( the pickling liquid will be salty)
  • Ready to serve... dunk in the chips.
    teen approved carrot fries

Notes

The seasonal herbs of choice can be used.
The baking temperatures may vary slightly if using fan-forced oven
Here is the link for the peppercorn pickle.
pepper corn pickle in lemon

Nutrition

Calories: 112kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 652mgPotassium: 257mgFiber: 2gSugar: 6g
Tried this recipe?Let us know how it was!