Roasted Beetroot and Garlic
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Roasted Beetroot and Garlic
A low-carb and keto-friendly take on regular fries made with jicama, a crunchy root vegetable. Paprika, garlic powder, and chili powder are used to season these spicy jicama fries, which are then baked until they are crispy. A creamy chipotle aioli is served with them as a tasty dipping sauce.
Ingredients: 1 large jicama, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/2 cup mayonnaise. 1 tablespoon chipotle peppers in adobo sauce, minced. 1 clove garlic, minced. 1 tablespoon lemon juice. Salt to taste.
Instructions: Preheat the oven to 425F 220C. In a large bowl, toss jicama fries with olive oil, paprika, garlic powder, chili powder, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy. While the fries are baking, prepare the chipotle aioli. In a small bowl, mix together mayonnaise, minced chipotle peppers, minced garlic, lemon juice, and salt. Serve the jicama fries hot with the chipotle aioli for dipping.
Prep Time: 15 minutes
Cook Time: 30 minutes
Padelcob – Club de Padel
Celeriac
Or…..most often know as celery root. Here’s a funky looking root vegetable that can be used in soups, salads, stews, and many other ways. I’ve never tried it, so if you have a good recipe it would be great to hear from you 🙂 Alice celery root puree Kammies Oddball Challenge
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