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Carrot fries with creamy pesto dip

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Recipe may contain milk and lactose.

Put a healthy spin on hot chips. These vibrant ‘fries’ are actually baked and get their smoky flavour from paprika. Don’t skimp on the creamy pesto dip, it takes this vegetarian snack next level!

5 Ingredients


  • 4 large carrots, peeled

  • Paprika

  • 60g (1/4 cup) basil pesto

  • 125g (1/2 cup) sour cream

  • Chopped fresh continental parsley, to serve

2 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Line a large tray with baking paper. Cut carrots

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    (4 large carrots, peeled) into chips about 1cm thick. Arrange in a single layer on the prepared tray. Spray with oil. Sprinkle with paprika (Paprika) and salt. Bake, turning halfway through cooking, for 20 minute or until golden brown but not too soft.


  • Step 2

    Swirl the pesto (60g (1/4 cup) basil pesto) through the sour cream (125g (1/2 cup) sour cream). Sprinkle the fries with the parsley (Chopped fresh continental parsley, to serve). Serve with the dip.
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