#rootvegetable

A low-carb and keto-friendly take on regular fries made with jicama, a crunchy root vegetable. Paprika, garlic powder, and chili powder are used to season these spicy jicama fries, which are then baked until they are crispy. A creamy chipotle aioli is served with them as a tasty dipping sauce.

Ingredients: 1 large jicama, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/2 cup mayonnaise. 1 tablespoon chipotle peppers in adobo sauce, minced. 1 clove garlic, minced. 1 tablespoon lemon juice. Salt to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss jicama fries with olive oil, paprika, garlic powder, chili powder, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy. While the fries are baking, prepare the chipotle aioli. In a small bowl, mix together mayonnaise, minced chipotle peppers, minced garlic, lemon juice, and salt. Serve the jicama fries hot with the chipotle aioli for dipping.

Prep Time: 15 minutes

Cook Time: 30 minutes

Or…..most often know as celery root. Here’s a funky looking root vegetable that can be used in soups, salads, stews, and many other ways. I’ve never tried it, so if you have a good recipe it would be great to hear from you 🙂 Alice celery root puree Kammies Oddball Challenge

Asymmetrical composition of blankets.

Almost rhythmic rain behind the curtains. 

Light and darkness. 

Shaping the movement.

With no pleasure, no pain. 

Just us and rain. Just one...day.