No need to beat about the bush here: these oven baked carrots with coconut lime and creme fraiche are good, that kind of good that when you bite into them you have to close your eyes!
Everything has begun this past fall, ya I know, why am I writing only now? OHHH come on, you all know me and my geological timings!
So we were saying, everything started this past fall when at my son’s Alex school they started to hand out fruit and veggies to accustom and encourage the snotty noses to eat better. Very good initiative if I may add; so we went on and on for weeks finding oranges, apples, pears and carrots in their bags. One afternoon I overhear a comment from one of the mothers: how are we going to prepare all these … ya right there was cooking involved … so beside the usual boiled and then seasoned with olive oil and lemon or sautée with rosemary garlic and the “evil” butter or even raw in a salad or on their own, here is another super yummy idea.
- the carrots
- 500 g carrots
- 40 g rice flour
- 40 g bread crumbs
- 40 g dehydrated coconut flour
- 1 egg
- extra virgin olive oil
- lime creme fraiche
- 200 g creme fraiche or sour cream
- 1 lime
- fresh mint leaves
- the carrots
- Clean the carrots and cut them up into sticks about 1 cm
- Blanch them in hot boiling water.
- Drain under cold water.
- Whisk the egg in a shallow dish.
- In a separate dish, mix together the bread crumbs, the coconut and the rice flour.
- Put the carrots first in the egg, then removing the excess in the bread mixture, pressing it down making sure it adheres well.
- Lay the carrots on an over tray, sprinkle some oil on top and cook at 180° C for 10/15 minutes, the time depends on the size of the carrots.
- The creme fraiche
- Season the creme fraiche with the juice and the zest of the lime, some salt and the chopped mint leaves. Let it rest to get some flavor.
- Once the carrots are cooked, let them cool a bit before eating them and season with some salt.
The rice flour is used to make the breading more crunchy, try to substitute it with semolina flour or corn flour for an interesting change in texture.
These carrots can be fried.
Very good as finger food and appetizer.
This post is also available in: Italian