Garden Fries with Leek Dipping Sauce

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!)


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

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.