Monday, August 12, 2019

National Julienne Fries Day
Baked Julienne Sweet Potato and Carrot Fries

Julienne is a cutting technique - to "julienne" is to cut veggies, potatoes or other foods into thin strips - matchsticks. 

Baked Julienne Sweet Potato and Carrot Fries
Yields 3 Servings (5 ounces)

1 Sweet Potato (peeled)
4 large carrots
2 tablespoons Olive Oil
1 teaspoon Cornstarch
1 teaspoon Cumin
Coarse Kosher Salt, to taste

1. Preheat oven to 400 degrees.
2. Julienne the sweet potato and carrots.
3. Combine the cumin and cornstarch in a small bowl.
4. In a large mixing bowl, pour the olive oil over the julienne vegetables. Stir to coat evenly. Stir in the cumin and cornstarch.
5. Lay the veggies as flat as possible on a large baking sheet.
6. Bake for 25 - 30 minutes, flip the fries halfway through. Watch to make sure they don't get too crisp.
7. During the last 5 minutes, use tongs to stir.

ChefSteps Tips & Tricks: 
Julienne Hella Veggies in a Flash

Tools to Julienne Vegetables

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