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



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

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