Carrot Fries with Garlic Aioli

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So I haven’t made mayo in FOREVER. And I’ve NEVER made aioli. I don’t 100% understand the difference and I am too lazy to find out. So I’m calling this aioli. Because it’s super thick and you can dip any fries in it. Not just carrot fries. You could use sweet potato fries. Or parsnip fries. Or rutabaga fries. Or, I don’t freaking know. A spoon. It’s delish. I’m going to start making mayo more often. Watch out readers. Mayo is a comin’!

So, I just stuck my hand in my purse and a piece of a wire from my jump rope went directly into my nail. I need to find a new way to store my jump rope. Still in my purse, of course. You never know when that guy is going to come in hand.

So I’m totally, 100%, completely in love and obsessed with this new product. If you haven’t checked out Suja juices, you need to. I need to become unobsessed with them (no, that is not a word) because they are around 4-8 here at Whole Foods in Denver, which I could make an entire meal for the same amount, but I’m just not ready. I didn’t take a breath in that entire sentence. Anywho, I love them. Especially the Vanilla Cloud kind. It really is like drinking a vanilla cloud. I don’t really know what that means, but it’s true. So good. It’s the perfect little milkshake treat. If you haven’t tried it, GO NOW. Love. True love with be in your mouth soon. That was a weird thing to say.

Speaking of products, I want to talk about some of the stuff I took with me to Mexico, since I’m still there. As you know, I like to eat. And when I’m traveling, things are no different. I like to eat on the plane, I like to snack between meals, and I like to eat on the way back home. And I make sure I do so in a manner that doesn’t upset my stomach too much. So, this is what I took on my trip to Mexico:

  1. Steve’s Paleo Strongman Paleo Kits – they’re bigger. bigger is better with meat.
  2. Larabars. I try to stay away from nuts and dried fruit most of the time, but when traveling, it’s one of the best options out there.
  3. Dried fruit. This time I took some strawberries. Holy hell those are good.
  4. Vanilla Maple Coco-Roons. A little fat while make you satisfied real quick.
  5. Vegetable chips. I found these chips at Whole Foods and they include carrots, beets, parsnips and other root veggies. The oil they use is sunflower which isn’t the best, but still not the worst in the world.
  6. And since my flight to Mexico was in the afternoon, I thought bringing a lunch would be a good idea. So I packed some chicken poblano sausages and cooked spinach. I ate that for lunch, cold of course. But I was quite satisfied.

Now let’s cook up some food!

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Carrot Fries with Garlic Aioli

  • Yield: 2-3 1x
Scale

Ingredients

For the fries

  • 78 large carrots, ends removed, diced into 3/4 inch slices/sticks
  • 34 tablespoons olive oil
  • coarse salt, to taste

For the aioli

  • 2 garlic cloves, peeled
  • 2 egg yolks
  • juice of 1/2 a lemon
  • pinch of coarse salt
  • 1/23/4 cup olive oil
  • 3 tablespoons black truffle oil

Instructions

  1. Preheat oven to 425 degrees.
  2. Place diced carrots on a parchment paper lined baking sheet, pour olive oil over carrot fries, use your hands to cover the fries in the oil. Sprinkle with salt.
  3. Bake fries for 15 minutes, flip and cook for 10 more minutes.
  4. While the fries are cooking, make the aioli. In your food processor, add the garlic cloves, egg yolks, lemon and salt and mix well to combine. Scrape the sides down as needed to make sure the garlic cloves break down completely.
  5. Once everything is mixed, turn food processor back on and begin to pour the olive oil is VERY SLOWLY. I mean super slow. Tablespoon by tablespoon, dripping in there very slow. Did I say slow?
  6. After you mix in 3/4 cup olive oil, mix in the black truffle oil, slowly as well. The slower, the better. Once the mixture thickens, you’ll have your aioli. If the mixture is still thin, add more olive oil.
  7. Eat together. Duh.

 

PaleOMG Carrot Fries with Garlic Aioli

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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49 thoughts on “Carrot Fries with Garlic Aioli”

  1. THIS. LOOKS. FANTASTIC.
    I want it allllll.
    Good plane food too! I brought along several Paleo Kit MREs when I didn’t have access to fresh food and oh man were they good. AND filling. AND easy. Sometimes it’s nice when food decision are super easy.
    But if they always were, I wouldn’t be able to make these carrot/aoili delciousnesses.

  2. Apparently the Suja juice in Denver isn’t that expensive, because from the website it’s $9 a bottle!

    I have never made mayo, but every time I see a recipe for it I want to. Plus, I need practice on homemade veggie fries. Guess I know what I’m doing tomorrow night!

  3. YUMMMY. By the way, I’ve been using a Mayo recipe that uses an immersion blender for 30 seconds rather the old drizzle into food processer for ever and ever and you could still screw it up method. the 30 second immersion blender method is AWESOME. It takes so much less time, you can dump it in a tall cylindrical container, blitz the mayo and hey presto! you have PERFECT mayo that stays emulsified and yummy.

  4. The diff between aioli & mayo? I was curious enough to look it up: The name aioli (alhòli) comes from Provençal alh ‘garlic’ (< Latin allium) + òli 'oil' (< Latin oleum) referring to extra virgin olive oil. Usually egg is not used but garlic is not a strong emulsifier, so sometimes egg yolk is added to hasten emulsification. Mayo, otoh, is made with egg yolk and a neutral, flavorless oil such as rapeseed (canola). So, now you know, too. Love your blog & recipes!

  5. Aioli is just mayo that has been infused with another flavor.

    Mayo = egg yolks, oil, acid (lemon juice or other vinegar type).

    If you add garlic, or roasted bell pepper, or some other type of spice/seasoning/love? Now you’ve got yourself some aioli. Put aioli on a menu as a dipping sauce or the spread on a sandwich, and now you can sell that product for more than if you called it mayo, because people think fancy french words are expensive. BAM!

  6. I know what I’m doing with the gigantic Costco size bag of carrots sitting in my fridge. I even have some leftover truffle oil. Happy day.

  7. Did you use regular EVOO or light olive oil? I always see people saying not to use regular olive oil because it taste is too overpowering. I have never tried the truffle oil- so fancy! I hear there are fantastic recipes you can use it on that are pretty easy- just making you look like a mast chef. Thanks for the ideas, you come up with some great stuff.

  8. Carrot fries never even crossed my mind. I made them today and OMG they were yummy. I already had homemade mayo that I added garlic and cayane pepper in (I make mine with the immersion blender so easy and can’t screw up) hope your having a blast in Mexico

  9. So your Supa juice in CO is apparently inexpensive compared to the website… $9 a bottle!

    I haven’t tried making mayo yet, but every time I see a recipe (which is a lot lately), I get tempted. Considering I need practice making veggie fries, I’m pretty sure this just popped itself onto my to-do list for tomorrow!

  10. I don’t make mayo often because I love it so much! Homemade mayo is SO good. I’ll have to try the aioli. I think you should add to use light olive oil… We’ve used regular olive oil and it’s awful 🙁

  11. Hi!

    It has been a surpise reading about allioli in your blog!
    Here in Catalonia (where this sauce comes from) we call it Allioli, that litteraly means “garlic and Oil” which are the only two ingredients of the original receipt.
    a lot of people think it is Mayo with garlic, but this is only the soft and cheap version.
    To make the real Allioli, you have to grind (better with a mortar) raw garlic gloves adding EVOO until it becomes a thick sauce… just that simple!
    It’s perfect for grilled meats and vegetables!

  12. I really enjoyed the aioli from this recipe – I didn’t have any carrots on hand so I had it with sweet potato fries. Absolutely delicious! Juli, I found your blog about two weeks ago and I’ve made at least one of your recipes every day since, and I’ve yet to find one I didn’t love. Thanks for broadening my horizons!

  13. Hi! I live in Provence in France, i try to eat paleo and i’m looking for recipes ( and i don’t speak english very well, sorry) aioli is the name for dish which contains : garlic “mayo” like Elena said, vegetables and fish (cod), people often add potatoes and eggs. Aioli is also the name for the garlic “mayo”. Have a nice day!

  14. I made the carrot fries over the weekend for a party I was having and everyone loved them! Unfortunately I totally failed at making the aioli….I think my food processor is too big because it didn’t mix it very well. Next time I’m going to try using an immersion blender instead.

  15. I’ve used about ten of your recipes so far and love them. I tried this tonight and it didn’t come together for me… just didn’t thicken. I still ate it tho and it was yummy! Next time I think I will try the immersion blender. Thanks for all the recipes!

  16. Wow! I don’t have blender so I’m going to try it with sour cream. Let’s see…

    I’m from Spain and Allioli is the correct spelling in Spanish 😀 BTW the difference with mayo as many people said in previous comments is garlic 😉
    Thanks for your amazing recipes! Cheers!

  17. I absolutely LOVE reading your blog! You have a fabulous sense of humor and seem so down to earth. I have been reading your blog/recipes for hours this morning. I really need to get back to work, just needed to tell you that you have another fan! Love the recipes…keep the hysteria coming!

  18. Raquel gonzalez

    Just wondering if I’d be able to use an emersion blender to make this aioli? In the same way you used it to make your mayo?

  19. As some mentioned before, alioli is a garlic mayo typical of Catalonia, Spain. Also the originary word is spelled all-i-oli wich means literally garlic with oil because those are the main ingredients if you make it the old fashioned way (it’s so difficult so usually is used some yolk)! 😀

    Keep posting new recipes, really good job!!

  20. The first time I made mayo I added the oil too quickly and the mixture never thickened. I started again with a clean bowl and another egg yolk and added my previous mixture a bit slower.
    (Thanks Delilah Smith http://www.bbc.co.uk/food/recipes/homemademayonnaise_67195)
    p.s. Just started the Paleo diet (or should I say lifestyle) and really enjoying the cooking. Looking forward to trying your recipes, they look great.

  21. Hi Juli,

    I was just wondering – any tips on how to speed up the dicing process? I love carrot fries, but I hate how long it takes cut up enough to feed me and my husband (perhaps this says more about my addiction to carrot fries than my dicing capabilities, but so be it.) Just thought I would check. Thanks!

  22. I LOVE THIS! I would make this for for my non-paleo friends any day of the week! Stuff like this is making it super easy to maintain a paleo lifestyle. Thanks!

  23. Hello,
    I’ve been looking over your recipes which all look great! I haven’t tried Paleo yet but I am very interested, however where does one buy all these strange ingredients??? Do you shop at regular stores or health food stores??

  24. Made this tonight for dinner to use up our carrots and was pleasantly surprised how great this turned out! I mixed the Aoili by hand since I had a little one sleeping, and let out the truffle oil, and it still turned out devine. Will definitely be making this again!

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