My toddler tends to exist on merely white bread, peanut butter, and bananas so I take every opportunity to trick him with a new recipe that is veggie-fied. I came across this awesome recipe for root veggie fries in the Thug Kitchen cookbook and they were a total success! You can use any type of root vegetables that you can find, but I typically choose celery root (this is a very ugly root, but has a very subtle taste), carrots, turnips, and parsnips. Winter is also an excellent time to find these guys on the cheap at a farmers market and they last forever, so get a ton and keep them in a cellar or other cool and dry place.
- 5 tables spoons flour
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp lemon juice
- 1 tsp soy sauce
- 2 tbsp olive oil
- 2 pounds of root veggies cut into matchsticks no larger than your finger
Preheat your oven to 425. Line a rimmed baking sheet with parchment. Mix the flour and spices in a large bowl and toss in the roots. Sprinkle the spice mixture over everything and toss until will coated. Spread the fries in a single layer on the baking sheet and bake for about 30-35 minutes. Flip the fries about half way through cooking to achieve maximum crispiness. Serve with your favorite dipping sauce.