America’s favorite side dish just got an upgrade.
Here are two classics, vilified for their high fat content during the Fat-Free-Everything Era.
French Fries 2.0: Made with jicama instead of potato — a low glycemic, high prebiotic fiber root veggie — roasted rather than fried, while still creating the same level of crispiness.
Garlic Aioli 2.0: Made with oil from olives and avocados instead of canola, for an omega-3, anti-inflammatory punch.
Healthy doesn’t mean giving up the foods you love; it means finding little twists on the foods you love, to make them love you back.
Bredesen Protocol Approved
Plant Paradox Approved
1 Raw Jicama (~4 c or 20 oz)
3 Tbs Avocado Oil
1 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Sea Salt
1/4 c Parsley, Chopped
4-5 Garlic Cloves, Roasted
1 Pastured Egg
1/4 tsp Sea Salt
1 tsp Dijon Mustard
Juice from 1/2 Lemon (~1 Tbs)
1/2 c Olive Oil
1/2 c Avocado Oil
* If you prefer one oil to the other, you may use 1 cup of only one type of oil
Note on Oil Type
Most aioli and mayo are made with vegetable oils (e.g. canola oil) or seed oils (e.g. sunflower oil) due to their neutral flavors. We use olive and/or avocado oil, which adds a stronger flavor, because of their superior nutritional profiles.
Preheat oven to 400°F. Using a knife or a peeler, peel off the jicama skin.
Slice the jicama into fry-size pieces. (To avoid these steps, you can also purchase pre-sliced jicama.)
Fill a medium-sized pot with water and a dash of salt and bring to a boil. Add the jicama and cook for 10 minutes.
Drain the jicama in a colander.
Transfer jicama to a large mixing bowl. Mix in the avocado oil, garlic powder, paprika, and salt. Ensure all jicama pieces are well coated in the seasoning.
Transfer the jicama onto a baking sheet, spreading out so they aren’t touching.
Bake for 20 minutes. Remove from the oven, flip the fries, and bake for another 10-15 minutes. Fries should be golden and crisp when done.
Remove from the oven, garnish with parsley, and serve hot with the garlic aioli.
While the fries are in the oven, place the roasted garlic and the egg (washed thoroughly) in a blender or food processor and process for about 10-20 seconds.
(If the garlic is not yet roasted, simply place the cloves on the same baking sheet as the fries for 5 minutes, until they begin to golden.)
Add the mustard, lemon juice, and salt, and process for another 20 seconds, until smooth.
While the blender or food processor is on the lowest speed, slowly drizzle in the oil, a little at a time, until all the oil has been added. Be careful here! Adding the oil very slowly is crucial; otherwise, your aioli will look more like oil soup!
Serve alongside hot jicama fries. Store the remainder in the fridge for up to 1 week.