CTV Recipes
Search Recipes
Root vegetable 'fries' with smoky tarragon dip
Colourful root vegetables make for nutritious and tasty baked “fries”, especially when paired with an easy and savoury dip.
SERVES
3
TO
4
Ingredients
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
Directions
For the fries:
- Cut root vegetables into one centimeter thick fries.
- Toss with oil, salt and pepper.
- Arrange on parchment paper-lined large rimmed baking sheets.
- 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:
- Stir together mayo, tomato paste, tarragon, garlic and paprika. Serve with fries.
