A few years ago, before college, and before any of my personal ventures in nutrition, I went on a low-carb diet. It’s best not to go into details. In short, it wasn’t for me.
There is a frequent misconception that carbohydrates cause weight gain. There is some truth to that, depending on what type of carbohydrate it is. However, you can eat what you crave in the smaller amounts you need to fuel yourself. I'm not talking double or triple servings. It may sound like common sense, but looking at the recent obesity statistics it's obvious that we're not using it.
So, to praise the amplifying effects which carbohydrates can have on your state of mind, here is my healthier, and unusual take on regular sweet potato fries.
In my recipe, the sweet potatoes are shaved down to paper thin ribbons using a regular vegetable peeler. You can use a mandolin if you have one, but I don’t have one of those fancy things. When you cook them this way, the sweet potatoes have the crispy crunch of regular fries, but the heat from the red pepper flakes cuts through any excess sweetness. There is also a nice citrus and “piney” hint from the thyme and rosemary that I think you will appreciate. These are great for breakfast, but always delicious despite the meal time.
Serves 1
Ingredients
1 small sweet potato, peeled
2 teaspoons olive oil
1 teaspoon honey
1 teaspoon garlic, minced
1 teaspoon dried thyme
1/2 teaspoon rosemary
1/4 teaspoon red pepper flakes, or red chili powder
1/4 teaspoon salt
freshly ground black pepper, if you like it spicy
1 tablespoon fresh flat leaf Italian parsley, chopped
Directions
1.) First, cut each sweet potato in half lengthways. Next, cut each piece into half again, this time cutting into the opposite direction. Look at the profile of each piece of sweet potato, it should resemble the shape of a rectangle. Use a vegetable peeler, or a mandolin to slice paper thin ribbons. Continue until you have 1 cup of ribbons.
2.) Heat the oil in a medium non stick skillet over medium high heat, wait a minute for the oil to get nice and hot. This is important.
3.) Use a spoon to coat the sweet potatoes in the oil and then spread them out into one single layer in the pan. Sprinkle over the thyme and rosemary. Allow this side to brown for 3-4 minutes. (It may take more or less time, depending on the intensity of your heat and quality of your skillet)
4.) Once this side is nice and golden brown in color, flip over to the uncooked side and cook an additional 2-3 minutes, or until golden brown.
Sprinkle with salt and fresh parsley.
.
No comments:
Post a Comment