Oven baked carrots with coconut lime and mint creme fraiche
Prep time
Cook time
Total time
  • the carrots
  • 500 g carrots
  • 40 g rice flour
  • 40 g bread crumbs
  • 40 g dehydrated coconut flour
  • 1 egg
  • salt
  • extra virgin olive oil
  • lime creme fraiche
  • 200 g creme fraiche or sour cream
  • 1 lime
  • salt
  • fresh mint leaves
  1. the carrots
  2. Clean the carrots and cut them up into sticks about 1 cm
  3. Blanch them in hot boiling water.
  4. Drain under cold water.
  5. Whisk the egg in a shallow dish.
  6. In a separate dish, mix together the bread crumbs, the coconut and the rice flour.
  7. Put the carrots first in the egg, then removing the excess in the bread mixture, pressing it down making sure it adheres well.
  8. 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.
  9. The creme fraiche
  10. 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.
  11. Once the carrots are cooked, let them cool a bit before eating them and season with some salt.
Blanching means to put some food (mainly veggies and fruits) in hot boiling water and, once the water starts to boil again, drain them in icy cold water.

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.
Recipe by Foodies' Place at http://www.foodiesplace.com/crunchy-coconut-carrots/