- Prep time:
- 10 minutes
- Cooking time:
- 30 minutes
- Level of Difficulty:
For the vegetable fries
|2 large carrots|
|1 large sweet potato|
|2 large parsley roots|
|5 tablespoons olive oil|
|Optional - 6 tablespoons ground|
For the avocado dip
|1 ripe, diced avocado|
|1 finely diced shallot|
|2 tablespoons finely chopped|
|½-1 small, finely chopped red chilli|
|½-1 finely chopped mild green chilli|
|4 tablespoons sunflower oil|
|4 tablespoons sour cream|
|Juice and grated peel from 1 organic lime|
|1 heaping teaspoon light brown cane sugar|
|Several dashes of Tabasco|
For the Vegetable Fries, peel all the vegetables and cut them into sticks the size of French fries.
Place the sticks on a coated baking sheet. Season with oil, salt, pepper, coriander, and chilli powder and sprinkle with ground hazelnuts.
Bake in the oven on shelf level 3 at 180°C CircoTherm® for about 30 minutes, until golden-brown. Salt to taste.
In the meantime, prepare the dip. Combine all the ingredients in a tall mixing bowl and purée with a hand blender until you have a fine, uniform mixture.
Depending on your tastes and preferences, season with Tabasco and salt.
Serve the dip with the Vegetable Fries.