Ingredients
- 1 celery root
- 3 parsnips
- 5 tablespoon(s) of walnut oil
- 1 teaspoon(s) of granulated garlic
- 1 teaspoon(s) of oregano
- 1 teaspoon(s) of paprika
- 1 teaspoon(s) of cumin
For the dips
- 1 natural yogurt
- 1 tablespoon(s) of honey
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the zest and juice of 1/2 organic lemon
- 1 egg yolk
- 1/2 teaspoon(s) of Espelette pepper
- 1 heaping teaspoon(s) of mustard
- 10 cl of neutral oil
- 1 tablespoon(s) horseradish
- 100 g thick crème fraîche
- 1 tablespoon(s) chopped chives
Preparation
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Preheat the oven to 200°C (th. 6-7).
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Peel the celery and parsnips. Then cut fries 0.5 cm thick. Put them in a large salad bowl then add the garlic, oregano, spices, salt and pepper and finally the oil. Mix well.
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Place the fries on a baking sheet covered with a sheet of parchment paper. Bake for 35 minutes, stirring halfway through cooking.
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Meanwhile, do the dips. For the first, mix the yogurt, honey, finely grated zest and the juice of half a lemon. Salt, pepper. For the second, mix the egg yolk with the mustard and Espelette pepper, salt, pepper then whisk the mayonnaise with the oil until it is firm. For the last one, mix the horseradish with the cream and the chopped chives.
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Once the fries are cooked, enjoy them with the dips.