2 lb (1 kg) root vegetables (approx. 1
large Yukon gold potato, 1 large sweet potato, 3 medium parsnips
3 tbsp (45 mL) olive oil
2 tsp(10 mL) Windsor®Half Salt™
Freshly freshly ground Windsor® Black Peppercorns
Wasabi dip
¼ cup (50 mL) fat reduced mayonnaise type dressing
1 tsp (5 mL) prepared wasabi paste, or more to taste
Preparation
Preheat oven to 400°F (200°C). Line 2 large baking sheets
with parchment paper. Peel sweet potato and parsnips. Potato can
be scrubbed, or peeled if desired. Slice vegetable into long thin
sticks, about ½ inch (1 cm) thick. Transfer to plastic
bag and add oil. Holding open end shut, gently shake until evenly
coated. Spread out evenly in a single layer on baking sheets.
Bake about 45 minutes, rotating pans once, until tender, crisp
and browned.
Sprinkle with Windsor®Half Salt and freshly ground Windsor® Black Peppercorns.
Wasabi Dip: Whisk dressing and wasabi together.
Serve fries in paper cones with dip on the side.
Makes 8 appetizer servings.
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