Description
GOOD TO HAVE ON HAND
- peeler
- sharp knife
- cutting board
- oven
- small bowl
- grater
Ingredients
Units Scale
CARROTS
- 500 grams mixed carrots
- 1-2 tbsp olive oil
- 1 tsp garlic powder
- 40 grams parmesan
- salt & pepper to taste
- parsley
- 150 grams creme fraiche
- 2 garlic cloves
- salt & pepper to taste
Instructions
- Preheat the oven to 220°C (430°F)
- Grate the Parmesan cheese into coarse shavings. Set aside.
- Line a baking sheet with parchment paper.
- Peel the carrots and cut them into long sticks. Don’t throw the peels in the trash – instead put them in a plastic bag to your other veggie scraps in the freezer to cook vegetable stock from scratch. Place the sticks on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix well.
- Spread the carrot sticks in a single layer on the sheet, making sure they don’t overlap or stack on top of each other. Then, distribute the grated Parmesan over the carrots and put the sheet in the oven to roast for 25-30 minutes.
- In the meantime, prepare the dip. Peel and finely chop the garlic or press it with a garlic press. In a small bowl, mix crème fraîche with salt, pepper, and the garlic. Next, chop the parsley and set it aside.
- The carrots are done when the Parmesan has spread among them and become crispy. The carrots should have some brown spots but still be firm to the bite. Now, remove the carrots from the oven. Serve them on plates, garnished with parsley and the dip.
- Passive Time: 25 min
- Cook Time: 15 min