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.
