Instead of frying, baking; instead of potatoes, up to four different types of vegetables, perfect for making fries! Make this exceptional snack and serve it with a herb dip.
Ingredients
- Sweet potato – 1 piece
- Beets – 2 pieces
- Spring onions – 2 pieces
- Zucchini – 1 piece
- Curry powder – a pinch
- Cinnamon – a pinch
- Garlic clove – 1 piece
- Hokkaido pumpkin – 0.5 piece
- Natural yogurt – 1 tablespoon
- Ground chili pepper – a pinch
- Honey – 1 tablespoon
- Balsamic vinegar – 1 tablespoon
- Rapeseed oil – 2 tablespoons
- Olive oil – 1 tablespoon
- Black pepper – a pinch
- Cream cheese – 200 g
- Salt – a pinch
- Chopped spring onion – 1 tablespoon
- Fresh thyme – 10 g
- Dried thyme – 2 tablespoons
- Herbes de Provence – a pinch
Preparation
Step 1: Prepare the Vegetables Peel the sweet potatoes, beets, and pumpkin, then cut them along with the zucchini into sticks. Place them in separate bowls.
Step 2: Season the Vegetables Coat the sweet potatoes with a bit of rapeseed oil, salt, pepper, and finely chopped fresh thyme. Transfer to a baking sheet lined with parchment paper.
Mix the zucchini with olive oil, curry powder, ground chili pepper, salt, and pepper, then also transfer to the baking sheet.
Combine the beets with balsamic vinegar, cinnamon, honey, a bit of curry powder, salt, and pepper. Place them on the baking sheet.
Coat the pumpkin with ground chili pepper, salt, and pepper. Add to the other vegetables on the baking sheet.
Step 3: Bake the Fries Bake the seasoned vegetables in the preheated oven at 180°C for about 30 minutes.
Step 4: Prepare the Herb Dip Finely chop the spring onions, chives, and garlic. Place them in a bowl, add cream cheese and yogurt. Season with finely chopped thyme, salt, pepper, and mix thoroughly.
Serve the baked fries with the herb dip.
