Crunch out with Chef Bambina: How to make truffle garlic carrot fries with pepper garlic aoili

CINCINNATI (FOX19) -These delicious truffle garlic carrot fries along with the pepper garlic aoili dip are the perfect combination for those looking for a vegan alternative or just a regular healthy snack.

Ingredients

For 4 serving
2 lb. carrots cut into ¼ inch fries
1 tablespoon EVOO
¼ cup parmesan cheese grated
1 tablespoon California garlic powder
¼ cup fresh parsley, chopped
Black truffle salt
sea salt
seasoned Pepper
fine shredded Parmesan

Pepper Garlic Aioli

¼ cup mayo
1 tablespoon lemon juice
½ teaspoon garlic paste
seasoned pepper

Directions

Preheat your oven to 400 (use convection roast setting if available)
In a bowl combine carrots, EVOO, grated parmesan, garlic powder and lightly salt and pepper.
Give the ingredients a toss and line them up evenly on a sheet pan or cast iron skillet.
Bake for 20 minutes flipping halfway through
While the fries are baking combine the Aioli ingredients in a bowl and set aside
Once the fries have reached your desired texture remove and garnish with truffle salt, fresh parsley and fine shredded Parmesan.
Serve on a platter with the Pepper Garlic Aioli

Variations

For Vegan Carrot Fries Substitute for Vegan Mayo and Vegan Parmesan
For Raw Vegan Use Substitutions and omit the baking step

Copyright 2020 WXIX. All rights reserved.