Pumpkin fries

Pumpkin Fries with Dip

• Pumpkin – 1 small
• Corn starch – 2 tablespoons
• Olive oil – 2 teaspoons
• Paprika or cayenne pepper – 1 teaspoon
• Garlic powder – 1 teaspoon
• Grated parmesan cheese – 3 tablespoons
• Sea salt – 1 teaspoon
• Water

Step 1. Peel and slice the pumpkin

• Cut the pumpkin in half and scoop out the pulp and the seeds.
• Cut the halves into quarters and then slices, and peel off the skin.
• Slice the peeled pieces further into ¼ ̎ fries.

Step 2. Soak the sliced pumpkin in cold water

• Place the raw pumpkin fries in a large bowl and pour in enough cold water to cover them.
• Let the fries soak in the water for 20 to 30 minutes.
• Alternatively, you can leave them overnight and strain off the water the next morning.

Step 3. Strain and dry the fries

• Strain the fries and spread them out over paper towels.
• Pat dry using paper towels.

Step 4. Coat with seasonings

• Transfer the fries onto a plate and sprinkle 2 tablespoons of corn starch over them.
• Drizzle 2 teaspoons of olive oil over the fries as well.
• Season and spice them with 1 teaspoon each of cayenne pepper and garlic powder. You can use paprika instead of cayenne pepper if you prefer.
• Mix thoroughly so that the fries are evenly coated with the seasonings.

Step 5. Spread over a baking sheet and bake

• Line a baking tray with aluminum sheet or parchment paper and transfer the fries into it. Make sure you do not crowd your fries on the sheet.
• Set the temperature of your oven at 350° F (180° C) and bake the fries for 15 minutes.
• Halfway through, flip the fries over so they get crispy and golden brown on all sides.

Step 6. Garnish the fries with salted parmesan cheese

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Pea Yogurt Dip

• 1 2/3 cups frozen peas (200 g)
• Iodized sea salt
• 1 red onion
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• Grated peel of ½ organic
• lemon
• 2/3 cup plain soy yogurt (150 g)

1. For the Pea Yogurt Dip, cook the peas in well-salted boiling water with a little salt approx. 3 minutes and then drain.
2. Peel and finely chop the onion.
3. Heat olive oil in a skillet and cook onion with curry powder for 3 minutes. Coarsely purée ¾ of the peas with the lemon peel in a tall, narrow container.
4. Mix in the soy yogurt, the remaining peas, and the curry onions. Season with salt.

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Avocado Blood Orange Dip

• 2 avocados
• 1 organic blood orange
• Iodized sea salt

1. For the Avocado Blood Orange Dip, halve the avocados and remove the pits.
2. With a tablespoon, scoop out the pulp and place it in a bowl.
3. Wash the blood orange with hot water, dry it off, and finely grate ¼ of the peel.
4. Squeeze 3 tablespoons of juice from the orange. Purée the juice and peel with the avocado in a blender. Season with salt.

                                   Thanks for reading 😃😃