Root vegetable fries with sorrel dip
Root vegetable fries not only add color to your plate, they also provide you with a concentrated load of important nutrients. Healthy fast food from the field. Root vegetables are one of the particularly nutritious vegetables. Carbohydrates, protein, iron, magnesium, folic acid, potassium, numerous vitamins and fiber are just some of the ingredients contained in carrots, beetroot, parsnips and the like. Botanically, the edible storage roots belong to the beets. Root vegetables can be used in many ways, for example for soups, casseroles, salads or as a healthy side dish such as crispy root vegetable fries.
Recipe: root vegetable fries – colorful soul food
Peel the vegetables and cut into strips approx. 1 cm thick. Use gloves with the beetroot or accept red hands. Preheat the oven to 180 degrees circulating air. Season the root vegetable fries and pour enough olive oil over them. Mix the vegetable sticks with the spices and olive oil well with your hands and bake in the oven for about 40 minutes until golden brown. Turn the root vegetable fries in between.
If you want to shorten the baking time, put the vegetable sticks in gently boiling water for 3 minutes before seasoning. The fries then only need about 30 minutes in the oven. A fresh dip (sorrel dip) or salad goes well with the root vegetable fries.
Sorrel Dip – Recipe
Wash sorrel and finely chop with a knife. Put the quark, yogurt and lemon juice and lemon zest in a small bowl. Add sorrel and stir everything, possibly add some water or milk. Season to taste with salt and pepper.
Instead of sorrel, use other edible wild herbs of the season, such as shepherd’s purse, groundgrass, chickweed, yarrow, meadow foam herb or garlic mustard.