Rainbow Root Fries with Chive Mayo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Root Fries:
  • 1 sweet potato
  • 1 small celery root
  • 1 small rutabaga
  • 1 red beet
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) each garlic powder and dried rosemary
  • ½ tsp (2 mL) each salt and pepper
  • 1 tbsp (15 mL) chopped fresh parsley
  • Chive Mayo:
  • ⅓ cup (75 mL) mayonnaise
  • 1 tbsp (15 mL) chopped fresh chives
  • 1 small clove garlic, finely grated or pressed
  • 1 tsp (5 mL) grainy mustard
  • 1 tsp (5 mL) lemon juice
Instructions
  1. Root Fries: Peel and cut sweet potato, celery root and rutabaga lengthwise into scant ½-inch (1 cm) thick sticks; cut in half crosswise. Transfer each to separate bowl. Set aside.
  2. Peel and cut beet into scant ½-inch (1 cm) thick sticks. Transfer to separate bowl.
  3. Drizzle sweet potato, celery root, rutabaga and beet with oil. Sprinkle with garlic powder, rosemary, salt and pepper; toss each to coat.
  4. 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.
  5. 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.
Recipe by Grant Family Reunion at https://grantreunion.ca/2015/10/28/rainbow-root-fries-with-chive-mayo/