Root vegetable 'fries' with smoky tarragon dip

By Annabelle Waugh
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Colourful root vegetables make for nutritious and tasty baked “fries”, especially when paired with an easy and savoury dip.



For the fries:

  • 1 large sweet potato, peeled
  • 1 celery root (celeriac), peeled
  • 1 rutabaga, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon each salt and pepper

For the dip:

  • 1/3 cup mayonnaise
  • 1 tablespoons each tomato paste
  • 2 teaspoons chopped fresh tarragon
  • 1 small clove garlic, pressed
  • 1/4 teaspoon smoked paprika


For the fries:

  1. Cut root vegetables into one centimeter thick fries.
  2. Toss with oil, salt and pepper.
  3. Arrange on parchment paper-lined large rimmed baking sheets.
  4. Bake in 425°F (220C) oven, turning fries once and switching pans halfway through, until golden and tender, about 45 to 50 minutes.

For the dip:

  1. Stir together mayo, tomato paste, tarragon, garlic and paprika. Serve with fries.

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