New Hampshire Harvest of the Month
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Carrot Fries

Food Service Version

Yield
100 1/2 cup servings

Ingredients

20 lbs carrots, peeled and cut into thin sticks
½ cup vegetable oil
4 tsp salt
3 tsp ground oregano
2 tsp black pepper
4 tsp chopped raw garlic

Directions
  1. Preheat oven to 400 degrees F (350 for convection ovens).
  2. Toss carrots with the remaining ingredients: oil, salt, pepper, oregano, and garlic.
  3. Spread out carrots on parchment -lined baking sheets and baking until tender (15-20 minutes), stirring occasionally.

Home Version

Yield
6 servings

Ingredients
2 lbs carrots, peeled and cut into thin sticks
2 Tbsp oil
½ tsp salt
pinch of black pepper
¼ tsp ground oregano
½ tsp chopped raw garlic

Directions
  1. Preheat oven to 400 degrees.
  2. Toss carrots with remaining ingredients: oil, salt, pepper, oregano, and garlic.
  3. Spread out on a baking sheet lined with parchment paper. Bake until tender (15-20 minutes), stirring occasionally.

Source: Project Bread

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Questions or suggestions? Contact Stacey Purslow via email.
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CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh