You can make fries from various vegetables! Discover the recipe for beetroot, carrot, and sweet potato fries with three colorful sauces!
Ingredients
Green Mexican Sauce
- Avocado – 1 piece
- Red onion – 1 piece
- Black pepper – 1 pinch
- Tomato – 1 piece
- Parsley – 10 g
- Salt – 1 pinch
- Lime – 1 piece
- Garlic clove – 1 piece
Italian Pesto with Sun-Dried Tomatoes
- Balsamic vinegar – 1 tablespoon
- Lemon – 1 piece
- Olive oil – 5 tablespoons
- Pumpkin seeds – 4 tablespoons
- Parsley – 20 g
- Sun-dried tomatoes – 100 g
- Pine nuts – 2 tablespoons
- Garlic cloves – 2 pieces
Fries
- Sweet potato – 800 g
- Beetroot – 800 g
- Black pepper – 1 pinch
- Carrot – 800 g
- Olive oil – 3 tablespoons
- Coarse salt – 1 teaspoon
White Balkan Sauce
- Black pepper – 1 pinch
- Greek yogurt – 250 g
- Cucumber – 100 g
- Walnuts – 30 g
- Salt – 1 pinch
- Chives – 12 g
- Garlic clove – 1 piece
Preparation
Step 1: Bake the Vegetables Wash the vegetables and cut them into sticks (no need to peel, just wash). Sprinkle with salt and pepper, and mix with olive oil. Spread the vegetables on a baking sheet lined with parchment paper. Bake in a preheated oven at 220°C for 20 minutes, until the vegetables turn golden.
Step 2: Prepare the Green Mexican Sauce Remove the skin and seeds from the tomato, and chop it into small pieces. Peel and chop the avocado. Finely chop the onion and garlic. Add 1 tablespoon of chopped parsley or cilantro, salt, and pepper. Blend all ingredients with lime juice.
Step 3: Prepare the White Balkan Sauce Finely chop the garlic. Peel the cucumber and grate it on a coarse grater. Mix everything together with the yogurt, 2 tablespoons of finely chopped chives, and spices. Finally, sprinkle with crushed walnuts.
Step 4: Prepare the Italian Pesto with Sun-Dried Tomatoes Chop the sun-dried tomatoes. Finely chop the garlic and parsley. Toast the pumpkin seeds and pine nuts in a dry pan. Blend all the ingredients with olive oil, balsamic vinegar, and 1 teaspoon of grated lemon zest. Serve the fries with the sauces.
