Duck Fat Carrot and Parsnip Fries
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.
Adapted from Seasonal and Savory
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.