Recipes

Vegetable Frites

Makes: 4 as a side dish
Preparation time: 15 minutes
Cook time: 20-30 minutes

Ingredients:

  • 1kg each of beetroot, sweet potatoe, carrot and courgette
  • Filippo Berio Classico Olive Oil
  • Filippo Berio Extra Virgin Olive Oil
  • 2 tsp sea salt flakes
  • 1 tbsp thyme leaves
  • 1 tbsp dried oregano
  • 1 tbsp fennel seeds, toasted in a pan
  • 2 tsp chilli flakes
  • 50g ground almonds
  • 150g polenta

Method:

Preheat the oven to 220ºC.

Remove the seeded centre from the courgettes. Cut all vegetables into batons 8-10cm long. Coat in 3-4 tbsp Filippo Berio Classico Olive Oil and 1 tsp of salt before seasoning and cooking.

For Beetroot - 3 minutes before the end of the cooking, sprinkle with the thyme leaves, sea salt and 2 tsp Filippo Berio Extra Virgin Olive Oil.

For Sweet potato - When cooked, toss in 2 tsp Filippo Berio Extra Virgin olive oil and dried oregano.

For Courgette - Before cooking, coat with the ground almonds and polenta.

For Carrot - When cooked, coat with a mixture of chilli flakes and gently crushed pan toasted fennel seeds.

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