Recipe: Fall Harvest Garden Fries
Got a lot of root veggies in your fall harvest? Garden fries are an easy and delicious way to use them up! Enjoy them sans sauce, with ketchup, or if you’re looking to impress dinner guests pair them with a garlicky leek dipping sauce. Bon appetit!
The following recipe is from Cooking Close to Home by Diane Imrie and Richard Jarmusz. It has been adapted for the web.
Garden Fries with Garlicky Leek Dipping Sauce
Harvest Hint
Root vegetables are a staple in the Northeastern winter, and a large component of any winter farm share. This recipe is very useful when you have a variety of root vegetables, and are looking for something a little different to do with them that the kids will enjoy. This recipe can be served as an appetizer or as part of a main meal. The dipping sauce also makes an excellent topping for fresh baked potatoes.
Serves four
Ingredients
Fries
1 pound of fall vegetables
(may include carrots, parsnips, turnip, potatoes, rutabaga), washed, peeled, and cut 1⁄4-inch by 1⁄4-inch, 3 inches long
1 tablespoon olive oil
1/8 teaspoon ground red pepper
1/8 teaspoon garlic powder
1⁄2 teaspoon Worcestershire sauce
Dipping sauce
1 leek, sliced in half lengthwise and cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, baked
1 teaspoon dried parsley
1 cup low fat sour cream
Procedure
- Preheat oven to 450°F
- In a large bowl combine the sliced fall vegetables, olive oil, red pepper, garlic powder and Worcestershire and toss to coat well.
- Lay the vegetables out on a baking sheet, in a single layer.
- Bake for 30 minutes, turning once.
- Soak the chopped leek in water for 10 minutes. Drain and rinse.
- In a small sauté pan heat the olive oil over medium. Add the leek and cook until softened and slightly browned, approximately 5 minutes. Let the leeks cool completely before proceeding to the next step.
- Combine the leek, olive oil, garlic, parsley and sour cream in a food processor, and mix until smoothly blended. Place in a bowl and refrigerate. The leek dipping sauce can be prepared several hours ahead.
- Serve the fries hot with dipping sauce on the side.
Recommended Reads
You may like...
-
$14.95 -
$40.00
Recent Articles
If you’re ready to start growing a portion of your own food, but you aren’t quite ready for something that requires a big time commitment or a lot of effort, this is a good place to start. Sprouts are easy to cultivate, mature very quickly, can be used in a variety of delicious dishes, and…
Read More
Have you heard of silvopasture? This system of managing grazing animals is an ancient practice that integrates trees and pasture into a single system for raising livestock. These systems are managed for both forest products and forage, providing short-and long-term income sources in a mutually beneficial way for healthier animals, better soil, less pest control and mowing, and…
Read More
Want to spice up your traditional bread recipes? This salt-rising bread recipe by fermentation expert Sandor Ellix Katz has all the simplicity, flavor, and uniqueness you’ve been searching for! The following is an excerpt from Sandor Katz’s Fermentation Journeys by Sandor Ellix Katz. It has been adapted for the web. What Is Salt-Rising Bread? Salt-rising…
Read More
Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this Milkweed Bud Pizza recipe.
Read More
Oxeye daisies are one of the most important plants for pollinators including beetles, ants, and moths that use oxeye daisies as a source of pollen and nectar. Instead of thinking about removing a plant like oxeye daisy, consider how you can improve the fertility and diversity of habitat resources in your home landscape, garden, or…
Read More