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