Cooking with Kids: Crispy Carrot Fries

 

 

Want to be healthier but can't give up chips? Carrots are full of vitamin A which assists the liver in flushing out the toxins from the body. Try these low-fat, crispy baked carrots with tarragon.
 

 

 

 

 

Ingredients (serves 2):

500g carrots

1 Tbsp corn flour

1 Tbsp vegetable oil

1 Tsp finely chopped tarragon

A little black pepper

 

Method:

Heat oven to 200C/180C fan/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with corn flour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 minutes, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

 

 

For more great recipes visit Good Food Magazine

Advert: http://www.mynamelabel.co.uk/
Advert: https://www.crealy.co.uk/events