1 pound of fall vegetables (may include carrots, parsnips, turnip, potatoes, rutabaga), washed, peeled, and cut ¼-inch by ¼-inch, 3 inches long

1 tablespoon olive oil

1/8 teaspoon ground red pepper

1/8 teaspoon garlic powder

½ teaspoon Worcestershire sauce

1 leek, sliced in half lengthwise and cut into 1-inch pieces

1 tablespoon olive oil

2 garlic cloves, baked

1 teaspoon dried parsley

1 cup low fat sour cream

In a large bowl combine the sliced fall vegetables, olive oil, red pepper, garlic powder and Worcestershire and toss to coat well.

Lay the vegetables out on a baking sheet, in a single layer.

Bake for 30 minutes, turning once.

Soak the chopped leek in water for 10 minutes. Drain and rinse.

In a small sauté pan heat the olive oil over medium. Add the leek and cook until softened and slightly browned, approximately 5 minutes. Let the leeks cool completely before proceeding to the next step.

Combine the leek, olive oil, garlic, parsley and sour cream in a food processor, and mix until smoothly blended. Place in a bowl and refrigerate. The leek dipping sauce can be prepared several hours ahead.

Serve the fries hot with dipping sauce on the side.