Chips, fries, call them what you will. All fries are not created equal. This recipe takes all of the good bits of traditional fries – the starchy veg, the crunch, seasoning – and makes them 10x better for you without sacrifice. There’s no frying, and the carbs in these veg are more complex for more even blood sugar levels.
I am not a massive carrot fan, and so when I used to buy a large bag, I often ended up with them feeling unloved, wrapped in newspaper in the dark bottom drawer. Now that I have made this recipe, they’re the first thing that gets eaten from my market shop.
The peanut sauce is for me the most gorgeous counterpoint to the earthy fries, though I bet they’d be good with ketchup too.
The fries won’t be very crunchy if you crowd them, or cook anything else in the oven. Continue reading
It is scorching in London today, so I am very pleased with the Me of yesterday who chucked together a batch of these and popped them in the freezer. Good one, Yesterday-Bibi.
Before I get to the recipe, a few words on being out and about when it’s hot:
Go early. (I was running at 6am today, ack!)
These ‘pops are fantastic – the creamy yogurt and peanut butter are the perfect counterpoint to the jam. As they’re not churned like ice-cream, other frozen yogurt ice pops can get big crystals in them, but the jam doesn’t freeze in these guys. This means that the milk crystals are a lot more diffuse, giving what the nerds would call ‘a mouthfeel with a consistent level of fracturability‘ and what I’d call ‘yum’.
I don’t think you have to be a peanut butter-head to like them, but I’d need an unbiased opinion on that. If you’re a bit unsure, try the Team GB variation, which is the only red, white and blue food I would ever be able to stomach.