Duck Fat Carrot and Parsnip Fries

Duck Fat Carrot and Parsnip Fries

AuthorMab
Yields4 Servings
Ingredients
 ½ lb carrots, cut into matchsticks
 ½ lb parsnips, cut into matchsticks
 ½ lb potatoes, cut into matchsticks
 3 tbsp duck fat
 2 cloves of garlic, peeled, smashed, and chopped
 ½ tsp tumeric
 ½ tsp salt
 1 tsp paprika
 pepper, to taste
Directions
1

Preheat the oven to 425 degrees. Scrub all the vegetables and cut them into thick matchsticks.

2

Toss the vegetables with the duck fat and spices until they are evenly coated. Spread them out on a baking sheet with an edge. Roast for 25-35 minutes, flipping once, until they are browned and have developed some crispy edges.

Ingredients

Ingredients
 ½ lb carrots, cut into matchsticks
 ½ lb parsnips, cut into matchsticks
 ½ lb potatoes, cut into matchsticks
 3 tbsp duck fat
 2 cloves of garlic, peeled, smashed, and chopped
 ½ tsp tumeric
 ½ tsp salt
 1 tsp paprika
 pepper, to taste

Directions

Directions
1

Preheat the oven to 425 degrees. Scrub all the vegetables and cut them into thick matchsticks.

2

Toss the vegetables with the duck fat and spices until they are evenly coated. Spread them out on a baking sheet with an edge. Roast for 25-35 minutes, flipping once, until they are browned and have developed some crispy edges.

Duck Fat Carrot and Parsnip Fries

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