Thursday, 24 September 2015 19:12


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This is a comforting and super simple mix. Just chop the vegetables, quickly flavour, and put them in the oven. Blending the sauce is just as easy, and the finished meal is satisfying and pleasing to the whole family. Adjust the vegetables you have on hand during each season.


For the Oven Fries

• 2 - 2 ½ pounds of Root Vegetables: Use your favorites! (carrots, beets, rutabaga, turnips, sweet potatoes)

• 2-3 tablespoons olive oil

• Sea salt, to taste

For the Aioli

2 garlic cloves, crushed

2 egg yolks

1 tablespoon lemon juice

1 tablespoon whole grain mustard


1. Preheat the Oven to 400°F. Peel the root vegetables then cut into large slices mimicking “french fries”.

2. Place in a bowl then coat with the oil and salt. Toss well then lay out on a baking dish, prepared with a parchment paper. Roast until tender and lightly crisp on the edges.

3. While the vegetables cook, prepare the aioli by crushing the garlic in a food processor. Scrape the sides, then add the yolk, lemon, and mustard. Blend again to fully incorporate. With blender running, slowly drizzle in oil, a few drops at a time, until mixture begins to thicken. Gradually increase the oil to a thin, steady stream, until a uniform creamy consistency is reached.

Season aioli with sea salt, add the rosemary, then blend to incorporate.

Transfer to a glass jar and refrigerate until ready to serve. Serve casually right from the pan with the aioli alongside to dip into.

Recipe from Clean Eats by Alejandro Junger, M.D.


Last modified on Thursday, 24 September 2015 19:27
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