From one of our favorite cookbooks, and the authors are local to boot! Cooking Close to Home by Diane Imrie & Richard Jarmusz (yes we do still have some copies in the farmstand and they make great gifts!)
Fries
1 lb of root vegetables (may include carrots, turnip, beets, parsnip, potatoes,etc.) peeled if you like, and cut into 1/4 inch by 1/4 inch, by 3 inches long pieces
1 tablespoon oil (or lard!)
1/8 teaspoon ground red pepper
1/8 teaspoon garlic poweder [or 1 clove garlic crushed]
photo from She's on the run.com
1/2 teaspoon worcestershire sauce
Dipping Sauce
1 leek, sliced in half lengthwise and cut into 1 inch pieces
1 Tablespoon olive oil
2 garlic cloves, baked
1 teaspoon dried parsley
1 cup sour cream
Preheat oven to 450 degrees.
In a large bowl combine the sliced vegetables, oil, red pepper, garlic powder and Worcestershire and toss to coat well.
Lay the veggies out on a baking sheet, in a single layer. Bake for 30 minutes, turning once.
Soak the chopped leek in water for 10 minutes. Drain and rinse.
In a small saute pan heat the olive oil over medium. Add the leek and cook until softened and slightly browned, approximately 5 minutes. Let the leeks cool completely before proceeding to the next step.
Combine cooled leek, olive oil, garlic, parsley and sour cream in a food processor and mix until smoothly blended. Place in a bowl and refrigerate. The leek dipping sauce can be prepared several hours ahead.
Serve fries hot with dipping sauce on the side.