Parenting Hack: Farm to Table French Fry Carrots

At my house, we are subscribers to The Dirt Farmers. So this means that many times we end up trying items that we might not otherwise.

 

My first experience with multi-colored carrots was when my friends, Alex and Eleta Morrison of The Bungalow Kitchen, hosted myself and some others to a farm to table dinner for my column in the Telegraph at the time.

 

Thank you again to Chef Reid Harrison for cooking for us that evening (you can now find him at White Oak Pastures)- and for showing us how versatile and yummy these naturally grown veggies can be.

 

However, I had yet to really get outside of the box in my own home. But sometimes, it’s the simplest things that can make the largest difference. In my home, I have a picky eater: my son. Which is made worse by my not-so-picky eater, my daughter, who many times will try other things simply to one-up her brother…. and then her brother acts even worse just to counteract what she’s doing. And so the cycle goes.

 

One thing that both of my kids will generally eat are french fries, just like any other kids. So, this time, I cut the carrots lengthwise, coated them in olive oil, and then sprinkled sea salt on them.

 

I might have left them in the oven just a tad too long which meant I discovered that the crispness allowed the carrots to seem like french fries!

 

 

 

 

Did my son totally believe me when I told him they were just different colored french fries? I don’t think so- but he did eat them! And they were super tasty. This is easy enough to replicate in your own home! Multi=colored carrots from The Dirt Farmers, olive oil, and salt. Bake at 400 degrees, and if it’s as cold as things are here lately do it for about 30 minutes…. if the weather is a little warmer try for 20 minutes. Some of this will also depend on how thin you cut the carrots.

 

Enjoy!

 

Love to all y’all,

 

Molly