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Baked carrot sesame fries
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by Martha Collison
Serves: 4 as a side
450-500g carrots (preferably Sweet Kingdom), peeled
2 tbsp olive oil
2 tsp cornflour
1 tsp garlic salt
1 tsp smoked paprika
2 tsp sesame seeds
1 tsp black sesame seeds, optional
For the tahini yogurt
75ml natural yogurt
1 tbsp Cooks’ Ingredients Tahini
1. Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with baking parchment or foil.
2. Slice the top and bottom off each carrot, then slice into long, thin batons. Mix together the oil, cornflour, garlic salt, paprika and sesame seeds in a large mixing bowl. Add the batons to the bowl and toss until they are well coated.
3. Arrange the carrots on the prepared tray in a single layer, leaving enough space between each. Bake for 20 minutes, turning once halfway through.
4. Mix together the yogurt and tahini in a small bowl, season, then serve with the hot fries as soon as they come out of the oven.
Martha’s tip Sweet kingdom carrots are the ideal choice for this recipe. They have incredible flavour and an even thickness, so your fries will be more or less the same size.
Typical values per serving:
1 of your 5 a day/high in vitamin A
This recipe was first published in October 2020.