carrot fries

Next time your kid asks for French fries, try to make these instead. Parsnips are rich in folic acid, copper and manganese and carrots have a lot of fiber and vitamin D. Almond butter adds extra protein to the dish. The recipe is adapted from Diet, Dessert and Dogs.

 

Carrot and Parsnip Almond Fries

carrot fries

By Dr. Anastasia Published: March 30, 2011

  • Yield: 3-4 Servings
  • Cook: 35-50 mins

Next time your kid asks for French fries, try to make these instead. Parsnips are rich in folic acid, copper and manganese and carrots …

Ingredients

Instructions

  1. Preheat the oven to 400F (200C). Line a large baking tray with parchment paper or aluminum foil.
  2. Place the “fries” in a large bowl. In a small bowl, combine the almond butter, oil, and spices. Drizzle the coating over the fries, and toss the mixture with your hands until they are all evenly coated.
  3. Line the fries up on the cookie sheet in a single layer. Bake 35-50 minutes (depending on thickness of your fries), until the coating is browned and a bit crispy, and the fries are fully cooked.
  4. Note: if you like your fries simple, use just the olive oil, salt and pepper. Bake until the fries are browner and crispy.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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2 Responses to Carrot and Parsnip Almond Fries

  1. Pingback: Diet, Dessert and Dogs » New Candida FAQ Page, New Web Page Recommendations and DDD in Your Kitchen (Plus Gratuitous Cute Dog Pics)

  2. Ricki says:

    Thanks so much for giving the recipe a try! And I love your addition of the Bragg’s–going to try them that way next time. 🙂

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