Vegetable Frites
Vegan Vegan Easy Easy time 30-45 minutes

Vegetable Frites

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SERVES: 4 as a side dish

PREPARATION TIME: 15 minutes

COOKING 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

  1. Preheat the oven to 220ºC.
  2. 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.
  3. 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.
  4. For Sweet potato - When cooked, toss in 2 tsp Filippo Berio Extra Virgin olive oil and dried oregano.
  5. For Courgette - Before cooking, coat with the ground almonds and polenta.
  6. For Carrot - When cooked, coat with a mixture of chilli flakes and gently crushed pan toasted fennel seeds.

COOK WITH:
Classico olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

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