Low-Carb Parmesan Truffle Fries (Low-Carb, Keto, Vegetarian)

I love me some truffle fries or any variation of them, so to discover that there was a way I could enjoy them on a low-carb diet made me so very happy!

The secret? Jiacama root! While technically a tuber, jicama is low in carbs (11g in a cup, about half of which is fiber) and rich in Vitamin C and prebiotic fiber. It’s the best alternative for potatoes I have found, and it’s sweetly delicious!

One thing about jicama, is that it’s very crisp and juicy, so in order to get a texture that is similar to potato, you need to boil them first.

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Also, if you like your fries super crispy, you’ll have to fry them after baking. These do crisp up a bit, but not as much as regular potato. Personally, I’m too lazy to fry, and I also don’t appreciate the mess that frying makes in!

If you’re looking for different ways to enjoy jiacama (and get some extra prebiotic fiber in!), you can also check out my sweet Jicama Fries with Autumn Spices, which I love having fro breakfast with pudding or coconut yogurt!

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YIELD

2-3 servings

INGREDIENTS

  • 1 medium jicama (about 2 cups)
  • 2 tbsp avocado oil
  • 3 tbsp grated parmesan cheese
  • 1/4 tsp sea salt
  • 1/3 tsp truffle salt
  • 1/2 teaspoon garlic powder (optional)
  • 3/4 tsp white truffle oil
  • 1 tsp preserved truffles, or 1 tsp very finely minced parsley (or 1/3 tsp dried parsley)

PREPARATION

  1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
  2. Peel the jicama and slice into 1/2-1/4 inch thick slices, then stack them up and cut into long strips.
  3. Place the sliced jicama in a medium size pot and boil for 12-15 minutes.
  4. Meanwhile chop the parsley, if using.
  5. Take the jicama off the heat, drain and pat very dry.
  6. Place the jicama on the parchment lined baking sheet and drizzle with avocado oil and sprinkle with salt. Toss until all strips are fully coated (but not swimming in oil!) Make sure the strips  are not too crammed and touching each other or they won’t crisp up.
  7. Bake until the fries are golden and crisp, about 25 minutes.
  8. Remove from the oven and drain the fries briefly on paper towels.
  9. Place the fries in a bowl and sprinkle with parmesan cheese, truffle oil, truffle salt, garlic powder and preserved truffles/ chopped parsley. Quickly toss the fries until they’re fully coated.
  10. Serve immediately.

Note: You can achieve crispier fries by taking the jicama out of the oven after 10 minutes and frying in hot oil.

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