Fries your guilty pleasure?
Yea, me too. I mean the crisp goodness of a french fry dipped in the sweet ketchup, who can deny their goodness.
Maybe except with they are doused in a coat of processed oils, high in omega-6’s and ready to trigger a cascade of inflammation in our body.
I know, but the alternative the home-cooked version sometimes just doesn’t make the cut. The soggy, dense potato sitting in a warm mushy shell. Appetizing, right? Not! So we head out to our favorite restaurant to satisfy those crispy fry cravings. You’re not alone friends but as I’ve said before, where there’s a will there is a way.
So when you are over run with homegrown carrots, carrots that don’t necessarily top your favorite food list you decide to reach outside the box, maybe waaaaay outside the box and find this amazing collision in space that takes something you love (aka french fries) and something you put up with (carrots) into something that is pretty darn appetizing. Something that may even make me want to crave something I typically wouldn’t love, GASP!
I don’t want to get all gushy on you but it happened. The amazing collision of something I know I should like but don’t necessarily like with a cooking method that we all love to this beautiful, amazing creation of basil parmesan carrot fries. This leaves me believing that it isn’t the potato that makes a fry, it is the method. ->LIGHT BULB MOMENT<-
This is the beauty of food and cooking that can make you love even the least of veggies. And you all know I’m all about health food made delicious, it almost makes me emotional. P.S. Does that mean things have hit a low when carrot fires give you the warm fuzzies?
Not to be a basket-case (no pun intended) these fries are the b-to-the-o-to-the-m-b, bomb.
You have to check these basil parmesan carrot fries in all of their glorious basily-ness over at Daily Burn for the full recipe.
While you’re there you may also want to take a sneak peek at this peach, watermelon salad. I mean I’m just saying that I’ve been a little obsessed with turning watermelon into these crazy wild salads lately and can I just say peach + watermelon = a whole new level of enjoyment. Oh and don’t forget the feta, tomatoes and basil.
Me + Basil = Love at first taste.
- 1 pound fresh carrots
- 2 teaspoons olive oil
- ½ teaspoon flaky sea salt
- Cracked black pepper, to taste
- 2 tablespoons fresh basil, chopped
- 2-3 tablespoons freshly grated Parmesan