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Seasonal Recipes
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Garden Fries with Garlicky
Leek Dipping Sauce Fries 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 Dipping 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 Serves four Preheat oven to 450 ºF. 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.
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