Friday, February 8, 2013

Root Vegetable Fries with Garlic Rosemary Aioli


I've got a little confession to make. This is built for a crowd (or about half of my family) and should feed 6-8 people. Not us! If we ever lose our metabolism, we are in for some serious fat pants. As the bowls of fries left my 'studio' they were quickly drained and ditto for the following two pans as they came out of the oven. Yikes. But, they're veggies, so no guilt here. Just astounded by how much we can pack it in.


But what? The aioli? Yeah, I don't worry about that. Homemade mayo = ingredient and quality control. Plus, it's hard for me to overeat healthy fats.


I made a variation of this a few weeks ago but they were bland and unimpressive. Then I realized today how hard it is to pass up a fry. Even if it's baked and made from turnips! Sometimes it's good to be a procrastinator.


Nick is my biggest critic and even he said, "Yeah, these are good." Not exactly the glowing sonnet that was going through my head...When asked which vegetable fry was the best, "they all bring something to the party." And folks, it is a party. No question.


Pinch a small handful between your fingertips and grip tightly to dunk them. As you bite down, your teeth will zip through a soft but not soggy vegetable fiesta. When the aioli hits your tongue, you just may be tempted to send me a thank you card. But it's ok. A friendly email or comment will do just fine. Cash must be sent through the mail.

Now, let's get to it before I break out in song.





Root Vegetable Fries with Garlic Rosemary Aioli
Aioli adapted from Epicurious 
Serves 6-8


Fries
2 large carrots
1 large sweet potato
1 turnip
1 rutabaga
2 tablespoons extra-virgin olive oil
2 teaspoons sea salt
Pinch of black pepper, or more to taste

Preheat oven to 400 degrees F.

Peel the carrots, sweet potato, turnip, and rutabaga. I have found that a sharp knife is easier for peeling the thick skin from the turnip and rutabaga. Cut the vegetables into French fry-shaped pieces.

Toss in a large bowl with the olive oil, salt, and pepper.

Either divide between three large rimmed baking sheets or bake in three batches. It is extremely important to give the vegetables lots of space or they won't brown and you'll end up with soggy fries.

Bake on a middle rack for 15 minutes. Flip the fries with a spatula and bake for 10-15 more minutes. Watch carefully towards the end so they don't burn.

Garlic Rosemary Aioli
Makes about 1 cup


3/4 cup mayonnaise (I use homemade and it's worth the extra step)
2 cloves garlic, peeled and finely minced
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1 teaspoon dried rosemary, chopped slightly
1/4 teaspoon dried mustard
1/2 teaspoon sea salt
Few grinds of black pepper

In a small bowl, whisk ingredients until fully combined.

The flavor develops more if aioli is made ahead of time and refrigerated for a few hours, but it's not necessary.

Use the aioli for dipping or pouring over the fries.

Any extra aioli adds intense flavor to your sandwich, chicken salad, or salmon cakes...You get the picture.


Pinit

24 comments :

  1. These look awesome! We love sweet potato fries, but will definitely have to give these a try.
    Trisha P.

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    Replies
    1. We love sweet potato fries too, but this is a good way to get a little more variety, plus the aioli is to die for...

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  2. Replies
    1. Thank you Sommer! They were fabulous...

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  3. These are truly gorgeous Loretta!! I wish I could have this with my dinner, I promise you'd I gush over them! I hope you'll link this up to my Saturday Share with Us party (my links got lost, forgive me, I'm a beginner!)
    http://www.lemonsforlulu.com/2013/02/09/saturday-share-with-us/

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    Replies
    1. Oh! I was wondering what was going on. I linked up again! Thanks for coming over Tanya!

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  4. Miam ! Your recipe is so original! I love it!

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    Replies
    1. We had them again tonight. We can't get enough...

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  5. This sounds fabulous. I love roasted vegetables and have never tried turnip! The aioli sounds incredible as well. Thanks for sharing and all the lovely pictures!

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    Replies
    1. Turnip is a little bet spicy and peppery, but goes great with the sweeter sweet potato and carrots here.

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  6. The fries look delicious but oh my that garlic rosemary aioli looks divine!!
    I'd love for you to come over to Finding the Pretty & Delicious Linky party and share your fun idea Party closes Tuesday evening!
    http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-4/

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    Replies
    1. Thanks Leigh Anne! Yup, we had this again last night. We just can't get enough...I'll head over to your party now!

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  7. Wow--I definitely need to try these--they look great! A much better choice than your typical french-fry! (Though I'll admit that I love those, too...)

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    Replies
    1. I agree. It's a lot easier to eat as many as your heart desires, minus the guilt like regular fries.

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  8. Thank you so much for taking the time to share this at my first link party! I hope you'll be back tomorrow!

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    Replies
    1. Of course, Tanya! You can bet I'll be back....

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  9. Made these twice and I love them. Important to understand they shrink as they bake so you need to cut the fries large, and that means selecting vegetables that are large to start. Not so easy to find large turnips, so the fries are small and hard to pick up. Also 400 seems a little hot for oven. Mine were getting black if i waited 15 minutes before turning.

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    Replies
    1. I'm so glad you love them! If your oven seems hot, just keep an eye on them so they don't burn. It also could be your pan. I usually cut all my veggies the same size, so since the turnips to tend to be smaller, there are usually fewer of those.

      Thanks for the comment :)

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  10. What's your mayo recipe, Loretta? I've made aioli before (I really, really like garlic) but I don't remember what I did about the mayo.

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    1. Looks like a double entry...I answered below!

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  11. What's your mayo recipe, Loretta? I've made aioli before (I really, really like garlic, which doesn't always earn me points with my husband, but oh well) but I don't remember what I did about the mayo.
    --Mari Y

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    Replies
    1. I always use this one and it's never failed me!

      http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/

      You just have to have a food processor that allows you to add oil while it's running.

      Garlic is up there as one of my favorites too! Thankfully my hubby doesn't complain about my breath if I feed him some too :)

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    2. Thanks! I am tempted to make myself some sweet potato fries right now, but with only one sweet potato and a house full of kids, do you think I'll get any?

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    3. Good luck! When I make sweet potato fries, I use at least 2, usually 3 for the 3 of us. We go through them like crazy. If you want some, you'll probably have to hoard them!

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