Now for a bit of festivity!
This week’s instalment of Chippie Tuesday is going to be a bit of an ode to the French flag, the Tricolore. I love carrots, and parsnips, and I recently discovered purple carrots, and have since taken quite a liking to them too. So, while it is not a completely accurate recreation, I have taken some creative licensing in creating a chip version of the flag in celebration of Bastille Day.
I had seen purple carrots often enough, but I had never garnered up the courage to actually try them, until recently. I was pleasantly surprised by their flavour; like carrots and parsnips, their earthy scent fills the air like they have just been plucked from the rich soil they are grown in. They lack the distinct crunch of a regular carrot, but when the knife slides through them with satisfying ease, you know that, when cooked, the soft flesh with be comforting and moreish.
Begin by switching your oven on to 180°C. I have found that a fan forced bake will crisp the chips up better than an ordinary bake, but if your oven doesn’t have this option, then it’s not the end of the world. Slice any amount of any combination of coloured carrots into sticks of your desired thickness, I cut mine into eights lengthways and then each thin strip in half – about the length and width of your index finger (without thinking about it in terms too cannibalistic).
Coat the chips in olive oil with a sprinkling of salt and pepper, you don’t need much else because the natural sugars will caramelise, enhancing their sweetness and flavour as they roast. That doesn’t mean to say that adding a little inspiration is out of the question; I find carrots are matched brilliantly with balsamic vinegar, soy sauce or even honey if your sweet tooth is influencing you.
Roast for about 30 minutes; the cooking time really depends, not only on your oven, but also how thinly sliced your carrots are – so don’t leave them unattended too long! Serve them hot with an extra sprinkle of salt and enjoy this vaguely festive snack!