Monday, February 28, 2011

Root Vegetable "Fries"

What could be better than the salty, crispy, crunchiness of a good french fry?

A healthy version of the classic favorite!

I received the original version of this really easy recipe last Fall, when I started working on Bites of Health. The kind folks at Healthy Chef Creations sent it over and, after making a few minor modifications, my toddler and I have been thoroughly enjoying it ever since.

It's a wonderful recipe to use with babies and toddlers, since you can mix and match the various vegetables to create new flavor combos for babies, while also giving toddler hands something fun to manipulate.

To save time, try prepping the veggies in bulk and keeping them in a freezer bag in the fridge. I've kept them in storage like this for about a week and a half without any problems.

- 1 sweet potato
- 1 bunch of carrots
- 2 parsnips
- 1 Tbsp olive oil
- Celtic sea salt

- Preheat oven to 350.
- Set a saucepan of water (about half-full) on the oven, bring to a boil.
- Chop/slice veggies into "fry-shaped" pieces. I cut mine into pieces approximately three inches long and about a quarter-inch thick. However, this is just a guideline - feel free to cut them into whatever size works best for you.
- Set aside about a quarter of the veggies.
- Add remaining veggies, oil and a little sea salt to a Ziploc bag.
- Shake your moneymaker (and the bag) around the kitchen for about a minute. (Tip: this is a GREAT way to entertain babies and toddlers!)
- Spread oiled veggies in one layer onto a cookie sheet.
- Bake for half an hour, then use a spatula to flip them once.
- Add set aside veggies to boiling water. Boil until soft.
- Bake for 20-30 more minutes, or until crispy.
- Remove soft veggies from water and use either a food processor or immersion blender to blend until smooth. You can also use a fork to mash them, if you want.
- Serve puree when cool and fries when cool enough for toddler and Mom.

Bon apetit!

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