CARROT FRIES & CHIPOTLE CASHEW DIP


This is SUCH a fun way to spice up your carrots - who knew they could work as fries? I'm a bit obsessed with the parmesan coating which makes them beautifully crispy and is full of flavour. Of course, if you are vegan you can use nutritional yeast instead of parmesan which is just as delicious! The combination of the fries with the kick of flavour from the creamy cashew dip is just incredible!! Perfect as a side to some chicken and green veg or as a really satisfying snack. You'll likely end up with a bit of leftover cashew dip which you can add to salads, spread in a toasted wrap with lots of roasted veggies or just scoop onto crackers.


You know how our parents told us if we eat our carrots, we'll be able to see in the dark? Well technically they weren't lying!! Carrots are a great source of vitamin A which, amongst many other things, keeps our vision healthy. The cashews are full of healthy fats and plant protein to keep us feeling fuller for longer and keep our blood sugar stable.

INGREDIENTS


For the fries...

2 large carrots

1 tbsp extra-virgin olive oil

1 tbsp gram (chickpea) flour

25g parmesan (grated) or 1 tbsp nutritional yeast to make it vegan

Good pinch of sea salt

1 tsp cumin

¼ tsp cayenne pepper


For the dip...

80g (½ cup) cashews (soaked for 15 mins in hot water from kettle)

2 medium garlic cloves

1 tbsp lime juice

Good pinch of sea salt

Really good grind of pepper

1 tsp smoked paprika

Pinch of cayenne pepper

4 tbsp water

DIRECTIONS


SERVES: 2 TOTAL TIME: 35 MINS


Preheat the oven to 200°C/ gas mark 6.


Start by placing your cashews in a bowl and soak in just-boiled water, from the kettle, for 15 mins (can also soak in cold water for at least 4 hours if you have extra time or are planning ahead).


Next, rinse your carrots and dry really well. Cut them in half lengthways, then again widthways and cut each section, lengthways, into 2 or 3 pieces to create equal sized batons. Put them into a bowl (or, to save washing up, use the baking tray you are going to cook them in). Drizzle over the olive oil and use your hands to mix and make sure each baton is well coated in the oil.


In a separate bowl mix together the flour, parmesan (or nutritional yeast), salt, cumin and cayenne pepper. A few at a time, roll the carrot batons in the flour mixture to stick to the oil and coat really well. Place them onto a baking tray in a single layer and bake for 12 minutes, turn them over and cook for another 10-15 mins until tender and golden brown.


Whilst the carrot sticks are cooking you can make the cashew dip. For this, rinse the cashews really well and put them into a food processor. Add in all of the other dip ingredients and process until really smooth and creamy. If it is too thick you can add a little more water.


Serve the carrot sticks hot and dunked into the chipotle cashew dip.

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© 2019 by Hannah Munnings