Move over, plain old french fries! Here, we've used an array of root vegetables to make the most of the fall bounty, but feel free to pick and choose which veggies you want to include. Separate the roots for a colour-blocked effect; or, if you want to mix them, toss them together—just wait until they're cooked, otherwise the beets will stain the other veggies.
- Prep time 20 minutes
- Total time 1 hour
- Portion size 6 servings
Ingredients
Chive Mayo:
Root Fries:
Method
Root Fries: Peel and cut sweet potato, celery root and rutabaga lengthwise into scant 1/2-inch (1 cm) thick sticks; cut in half crosswise. Transfer each to separate bowl. Set aside.Peel and cut beet into scant 1/2-inch (1 cm) thick sticks. Transfer to separate bowl.
Drizzle sweet potato, celery root, rutabaga and beet with oil. Sprinkle with garlic powder, rosemary, salt and pepper; toss each to coat.
Arrange sweet potato, celery root, rutabaga and beet in single layer on parchment paper–lined rimmed baking sheets. Bake in top and bottom thirds of 425?F (220?C) oven, turning fries once and switching and rotating pans halfway through, until tender and golden, 40 to 45 minutes. Sprinkle with parsley.
Chive Mayo: While fries are baking, in small bowl, whisk together mayonnaise, chives, garlic, mustard and lemon juice. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve with fries.
Tip from The Test Kitchen: Use food-safe gloves when handling beets to avoid staining your skin.
Nutritional facts per each of 6 servings: about
- Fibre 5 g
- Sodium 388 mg
- Sugars 14 g
- Protein 4 g
- Calories 245.0
- Total fat 15 g
- Potassium 776 mg
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 27 g
%RDI
- Iron 12.0
- Folate 29.0
- Calcium 8.0
- Vitamin A 91.0
- Vitamin C 50.0
