ROASTED
GARLIC DIP
INGREDIENTS
- FRIES
- 3 medium potatoes
- 1 tbsp olive oil
- ½ tsp coarse sea salt
- 2 tsp dried rosemary
- ½ cup raw cashews, soaked overnight
- 2-3 tbsp lemon juice
- 1 tbsp nutritional yeast (we recommend this brand)
- ¼ tsp dried rosemary, crushed into a fine powder
- 3 large garlic cloves
- ¼ tsp fine sea salt, adjust to taste
- white (or black) pepper, to taste
METHOD
1.
If you have new potatoes, scrub them (peel them
otherwise) really well and cut into ½ cm / 0.2″ wide matchsticks. Try to make
them as even as possible so that they cook evenly.
2.
Plunge the matchsticks into a bowl of cold water
and let them sit in it for about 30 min. Soaking will get rid of excess starch
and result in crispier fries. Prepare roasted garlic dip while fries are
soaking.
3.
Place about ½ tsp of coarse sea salt and 2 tsp
of dried rosemary in a pestle and mortar and grind them together into rosemary
salt.
4.
Take the potato matchsticks out of the water,
rinse them and blot dry (that’s important!) with a paper kitchen towel.
5.
Place dry potato matchsticks in a bowl. Drizzle
with 1 tablespoons of oil and use your hands to ensure that all matchsticks
have been coated in oil. Season with a pinch or two of rosemary salt you
prepared earlier.
6.
Pre-heat the oven to 225° C / 435° F and line a
baking tray with a piece of baking paper.
7.
Place potato matchsticks on the baking tray in a
single layer and make sure fries do not touch each other as otherwise they will
end up soggy. The more space they have around them the crispier they will turn
out.
8.
Bake for about 30-35 minutes. 20 minutes in,
gently turn the fries to the other side. If you have some small fries in between
larger ones, they will be done sooner so you may want to take them out a bit
earlier. Sprinkle with more rosemary salt if needed and some chilli flakes (if
using).
9.
Serve hot with a side of roasted garlic dip and
/ or ketchup.
10.
ROASTED GARLIC DIP
11.
Set a small pan on a medium heat and place 3
garlic cloves (skins on) on the hot frying pan. Roast them (it takes about 10
minutes) until they get lightly charred on the outside and soft on the inside.
Turn them to the other side regularly so that they don’t burn. Alternatively,
you could also place them in the oven with your fries and remove after about 10
minutes. Peel after roasting and discard the skins.
12.
Rinse cashews, chop them roughly (you can skip
chopping if you have a powerful blender) and place them in an upright blender
with roasted garlic cloves, 2 tbsp of lemon juice, nutritional yeast and enough
water to enable the blender to process the cashews into a thick dip. Add water
gradually and be sure to scrape the walls of the blender and the lid with a spatula
from time to time to return the stray mixture back to the blender.
13.
Season with salt, pepper and more lemon juice to
taste.
source : https://www.lazycatkitchen.com
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