Quick ideas
Rainbow Root Fries
We’ve given you a rough guide to the weights of each veg here, but you can switch the quantities around to include more of your favourites if you like. If you’re using beetroot, keep it separate from the other veg, tossing it in a separate bowl and to one side of your roasting tin, otherwise it will turn the rest pink! We roast them all on parchment as it prevents them from sticking to the roasting tin. Instead of plates, try serving them in homemade chip bags made from scrunched up baking parchment. Serve with your favourite dip e.g. mint yogurt, BBQ sauce, mayonnaise or ketchup.
Ingredients
- ½ a Butternut squash (200g)
- 1 small sweet potato (150g)
- 2 carrots (150g)
- 1 medium potato (150g)
- ½ large kohlrabi, or parsnip, or beetroot (150g)
- 1 tbsp cornflour
- oil
- salt & pepper
Method
-
Step 1
Preheat your oven to 200˚C/Gas 6. Line 2 large roasting tins with baking parchment.
-
Step 2
Chop the squash into ½ -1cm matchsticks – there’s no need to peel it. Keep it aside; it takes less time to cook than the other veg, so goes into the oven later.
-
Step 3
Chop the rest of the veg into matchsticks, approx. ½ - 1cm thick, depending on your chopping skills! There’s no need to peel the sweet potato, potato or carrots either, but if using parsnips, beetroot or kohlrabi, give them a peel before chopping them.
-
Step 4
Lay all the veg except the squash out (beetroot separate) and pat dry a little with kitchen paper, then toss all bar the squash in a large bowl in the cornflour, then in oil to coat. Lightly season them.
-
Step 5
Spread them all into the tins, in a single layer, ensuring they all have a little space between them. Roast for 15 minutes, then add the squash and roast them all for a further 15-20 minutes or so, depending how thick they are, tossing them once or twice as they cook, until they’re all tender – some will be different in texture to the others, and some may be starting to colour a little at the edges, which adds a nice flavour.
-
Step 6
Serve with your favourite dip.