Get rooted and comforted with this playful snack that is perfect for the whole family. Little hands will love to grab and dip. We used a combination of carrot, rutabaga and celery root. Because of the knobby outer texture celery root or celeriac often goes unnoticed but its celery and parsley flavor combo is wonderfully refreshing. If on the Cleanse substitute a clean dip or hummus for aioli.
Prep time: 30 minutes
Cooking time: 20-25 minutes
For the Oven Fries
2 – 2 ½ pounds of Root Vegetables: Use your favorites!
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
1-1 ½ cups olive oil
sea salt to taste
1 heaping teaspoon freshly chopped rosemary
Preheat the Oven to 400°F
Peel the root vegetables then cut into large slices mimicking “french fries”.
Place in a bowl then coat with the oil and salt. Toss well then lay out on a baking dish.
Roast until tender and lightly crisp on the edges.
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 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 by Frank Giglio
Photography by Lynn Karlin