Vegetable Fries with Pumpkin Dip

By

View complete recipe

  • 4
  • Average
  • 20 mins
  • Average budget

Ingredients

  • 1 large baking potato
  • 2 parsnips
  • 1 sweet potato
  • 2 carrots
  • 8 ounces celeriac
  • 1 large uncooked beet
  • 1/3-1/2 cup olive oil
  • DIP:
  • 6 ounces pumpkin seeds
  • 2 garlic cloves finely chopped
  • 3-5 scallions chopped
  • 1/2 tsp ground cumin
  • 3 large tomatoes skinned seeded and diced
  • juice of 1/2 lime
  • 1/3 cup tomato paste

Preparation

Step 1

Cut all veggies into julienne strips. Pour oil onto large baking tray and heat at 400F until hot. Scatter veggies over tray, making sure they are all covered in oil. Cook for 20m or until lightly browned and soft on inside. Keep checking and shaking tray while they cook.

Step 2

Dry-fry seeds in frying pan over moderate heat for 5-10m. Shake the pan and turn them as they pop and turn golden brown. Remove from heat and cool. Grind seeds coarsely in food processor. Add garlic, scallions, cumin, tomatoes, lime juice, tomato paste blend until smooth.

View complete recipe

You'll also love

You'll also love