Cumin Carrot Fries
By Braun
Cumin Carrot Fries
By Braun
Yield/Serves:
Makes 4 to 6 servings
- 1¼ pounds, about 6 large carrots, peeled
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- Sea salt to taste
- Ground black pepper, to taste
This recipe was prepared using Braun’s Multiquick 7 Hand blender with its 1.5 cup chopper accessory and food processor attachments.
Preheat oven to 450°F. Then peel and dry the carrots. Insert the French fry disc to Braun’s Multiquick 7 food processor attachment and attach the hand blender. Press carrots through the filling tube into strips. Place the carrot strips in a bowl and coat evenly with the olive oil.
For perfect results put the cumin seeds into Braun’s Multiquick 7 hand blender 1.5-cup chopper attachment. Attach to the hand blender and finely chop by pulsing a few times. Now add one tsp of the ground cumin to the bowl. Season additionally with sea salt & black pepper. Place the carrot strips on a baking sheet in a single layer and bake for 25 to 30 minutes, turning after 15 minutes. Bake until they are lightly browned, crisp outside, and tender inside.
Remove from the oven and season with the remaining ground cumin and a sprinkling of sea salt
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Difficulty level: Easy
Preheat oven to 450°F. Then peel and dry the carrots. Insert the French fry disc to Braun’s Multiquick 7 food processor attachment and attach the hand blender. Press carrots through the filling tube into strips. Place the carrot strips in a bowl and coat evenly with the olive oil.
For perfect results put the cumin seeds into Braun’s Multiquick 7 hand blender 1.5-cup chopper attachment. Attach to the hand blender and finely chop by pulsing a few times. Now add one tsp of the ground cumin to the bowl. Season additionally with sea salt & black pepper. Place the carrot strips on a baking sheet in a single layer and bake for 25 to 30 minutes, turning after 15 minutes. Bake until they are lightly browned, crisp outside, and tender inside.
Remove from the oven and season with the remaining ground cumin and a sprinkling of sea salt