Carrot Fries with Garlic Aioli
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:
- Steve’s Paleo Strongman Paleo Kits – they’re bigger. bigger is better with meat.
- 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.
- Dried fruit. This time I took some strawberries. Holy hell those are good.
- Vanilla Maple Coco-Roons. A little fat while make you satisfied real quick.
- 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.
- 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!Print
Carrot Fries with Garlic Aioli
- Yield: 2-3 1x
For the fries
- 7–8 large carrots, ends removed, diced into 3/4 inch slices/sticks
- 3–4 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
- 1/2–3/4 cup olive oil
- 3 tablespoons black truffle oil
- Preheat oven to 425 degrees.
- 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.
- Bake fries for 15 minutes, flip and cook for 10 more minutes.
- 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.
- 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?
- 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.
- Eat together. Duh.
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Oh, Hi! I’m Juli.
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