I've got nothing against white potatoes. They are, after all, a real food, and have enough nutrients and healthy carbohydrates to make them a nice addition to a diet for anyone needing a little carb boost. But sometimes I need something like a french fry but with a little more flavor, and without the crap oils that restaurants use. Feel free to switch up this recipe and use sweet potatoes, rutabagas, turnips, or even beets!
The sauce is basically a homemade mayo, with the addition of garlic and any other spices you feel like adding! You'll make quite a bit, but it's great to use later in deviled eggs or tuna salad!
avocado or coconut oil (best for high heat)
salt and pepper
Gather your carrots (as many as you'd like to roast) and slice into 2 or 3 inch strips. Toss in a bowl with a generous portion of coconut or avocado oil to coat completely. Sprinkle on some salt and pepper, and lay out on a baking sheet over parchment paper. Roast in the oven set to 400 degrees, for around 15-25 minutes, or until fork-tender.
Garlicky Lemon Aioli
3/4 cup olive or avocado oil
3 cloves garlic, chopped
2 room temperature egg yolks, separated
juice of one med. lemon
salt and white pepper to taste
1 tsp. coconut or white vinegar
1 tsp mustard
In a food processor or blender, mix the egg yolks, lemon juice, and garlic cloves, until the garlic has mixed into small pieces and the mix is smooth.
While this is mixing on med-low, S L O W L Y drizzle in the oil of your choice - literally, like a teaspoon every 5-10 seconds. WHen you really go slow enough, you'll avoid the aioli separating and it will stay smooth. You can choose to stop at 1/2 cup of oil if you like the texture, or continue with all of it to make more.
At the very end, add and salt or pepper, and a tsp. of mustard for flavor. You could go nuts here on other flavors for your aioli too!
What's your favorite flavor aioli?
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