Who doesn’t love fries?
Personally, my family and I are huge fans! I just had to come up with a recipe that would allow us to enjoy them more often. Without deep-frying and by using a variety of vegetables, this version is much more nutritious and significantly lower in calories, making it a great option for those managing weight or diabetes.
It’s hard to pass up fries when they deliver nearly 8 g of fibre per serving!
Enjoy!
Ingredients
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1 small rutabaga, peeled and cut into 1 cm (⅓ in) sticks (about 225 g / ½ lb)
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2 large carrots, cut into 1 cm (⅓ in) sticks (about 150 g / ⅓ lb)
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2 parsnips, peeled and cut into 1 cm (⅓ in) sticks (about 150 g / ⅓ lb)
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7.5 ml (½ tbsp) canola oil
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7.5 ml (½ tbsp) chili powder
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Pepper and salt, to taste
Preparation
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Place the vegetable sticks in a large bowl and cover them with boiling water. Let them sit for 10 minutes.
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Drain and pat the vegetables dry with a clean towel.
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Transfer to the air fryer basket. Add the oil and seasonings. Toss well to coat.
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Cook at 350°F (180°C) for 25 to 30 minutes, or until the vegetables are tender and golden brown. Stir halfway through cooking.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
