Carrot fries

Carrot fries

35 min. Active
1 hr 5 min. Total
218 kcal per person
vegan, lactose-free, gluten-free
Nutritional value / person: Fat: 7 g, Carbohydrate: 32 g, Protein: 3 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Knife
  • Measuring cup
  • Oven mitts
  • Paring knife
  • Peeler
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrot fries

600 g carrots
600 g Pfälzer carrots
1 ½ tbsp olive oil
2 tbsp Maizena cornflour
1 tsp paprika
¾ tsp salt

Ketchup

1 tin chopped tomatoes (approx. 230 g)
1 tbsp maple syrup
½ tsp mild curry powder
¼ tsp garlic powder
½ tsp onion powder
½ tsp salt
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How it's done

The kids can help at the marked areas .

Carrot fries

600 g carrots
600 g Pfälzer carrots
1 ½ tbsp olive oil
2 tbsp Maizena cornflour
1 tsp paprika
¾ tsp salt

Peel the carrots, cut into sticks approx. 1 cm thick, place in a bowl. Add the oil, cornflour, paprika and salt, mix.

Spread the vegetables on a baking tray lined with baking paper.

Bake:

Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove.

Ketchup

1 tin chopped tomatoes (approx. 230 g)
1 tbsp maple syrup
½ tsp mild curry powder
¼ tsp garlic powder
½ tsp onion powder
½ tsp salt

Place the tomatoes and all the other ingredients in a measuring cup, puree. Serve the ketchup with the carrot fries.

Good to know
That fits: Fried eggs or fried tofu, salad and rice.
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