How To Make Vegan White Baby Carrot Fries

vegan baby carrot french fries

Today I discovered white baby carrots at Whole Foods and decided to roast them up. Fully expecting them to be sweet like their bright orange Spring couterparts, I was more than pleasantly surprised to discover that they taste like potatoes!

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What Is A White Baby Carrot?

The white baby carrot is an heirloom carrot with an attractive creamy-white color, delicious, mild taste and a good crisp crunch. Nutritionally, The white carrot lacks the levels of beta-carotene that gives the classic carrot its color. This rates the white carrot at a lower nutritional value, however, the white carrot does contain health-promoting phytochemicals: natural bioactive compounds that work with nutrients and dietary fiber to protect against disease.

Making Roasted White Baby Carrot French Fries Is Fun And Easy

Where french fries are typically fried, baby white carrots are gently roasted in the oven, giving them just the right texture and flavor of a white potato. They make a perfect side dish or like the french fry, they hold up well for dipping.

Ingredients:

  • 3 bunches of White Baby Carrots, gently peeled, scrubbed, stems cut and ends trimmed
  • 1-2 Tablespoons of coconut oil
  • Ground himalayan salt and pepper to taste

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Method:

Preheat the oven to 400 degrees. In a bowl, gently toss carrots in 1-2 Tablespoons of coconut oil. Season to taste. Place the carrots on a baking sheet and bake for 30 minutes. Remove from oven and enjoy with your favorite homemade or organic ketchup or malt vinegar.

There Are Many Ways To Eat White Baby Carrots

Baby white carrots can be eaten raw, fresh or cooked. They can be enjoyed in a salad, crudite and as a soup ingredient. Baby white carrots can be eaten whole fresh, pureed into sauces, and roasted. Baby White carrots pair well with almonds, radishes, ginger, cardamon, potatoes, mushrooms, shallots, vinegar and tomatoes. This is what makes baby carrots the ultimate replacement for the french fry.

Baby White carrots are known as a cellar vegetable, and keep well in cool, dry storage for up to a month. Scrub thoroughly when preparing.

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