Thursday, February 17, 2011

Winter "Root and Tuber" Fries

This is a fantastic way to use up those winter roots and tubers. Potatoes, sweet potatoes, rutabagas and parsnips work best, and you can use just one or all of these together, if you like. You may coat them in a dressing of olive oil and almond butter, plain egg white or garlic infused oil... Spread out on a lightly sprayed or oiled cookie sheet, or on top of some parchment paper... add diced jalapeƱos, minced garlic, fresh ground black pepper and sea salt after coating, and bake at 450 for 30- 45 minutes, flipping them around and over occasionally, until crisp or just bubbly. Sprinkle with nutritional yeast, sea salt or grated Romano, and let cool. 

High in fiber, full of flavor, yet low in sugars, makes winter "root and tuber" fries an excellent snack for those who are trying to control their weight, manage diabetes or support digestion. Nutritionally dense and filling!

For more information on the nutritional benefits of "roots and tubers", click any of these links:

1 comment:

  1. I just made these with very thinly cut sweet potatoes; they're almost a chip (and only took about 20 min in the oven). Tossed some paprika and nutritional yeast on them. Heaven!