LCHF - My Copenhagen Kitchen

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Hokkaido fries

September 3, 2015 af Jane Faerber Leave a Comment

Hokkaido fries - a great low carb alternative to regular potato fries --> MyCopenhagenKitchen.com

We’re all about veggie fries at my place. We all love the green bean fries and the broccoli fries and the minute Fall starts, we eat hokkaido fries. Hokkaido fries have the same sweetness as sweet potato fries (which we love too) and I love having them with a nice and spicy dip, like perhaps a mayo-dip with smoked paprika! Favorite side dish!

HOKKAIDO FRIES

  • 1 hokkaido pumpkin
  • olive oil or melted butter
  • salt
  • optional: cumin, chili powder or cinnamon

DIRECTIONS

1. Preheat oven to 200°C/400°F.

2. Cut the hokkaido pumpkin in two halves and remove the seeds in the middle with a spoon.

3. Use a sharp knife to cut thin slices of the meat. Leave on the peel (if your hokkaido is organic). It get’s all soft in the oven.

4. Toss the slices in olive oil or melted butter, sprinkle with plenty of salt and the spice of your choice and bake them in the oven for about 20-30 minutes or until they’re golden brown.  

We had fried plaice filet with sesame seeds. That was a really nice dinner!

Hokkaido pumpkin fries - another great alternative to potato fries --> MyCopenhagenKitchen.com

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Filed Under: Aftensmad, Opskrifter, Side dishes

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Jane Faerber
Jeg hedder Jane, og det er mig, der blogger her på Madbanditten. Udover at blogge skriver jeg bøger og holder foredrag. Alt sammen om mad og sundhed og livet ind imellem.