James Moffatt
Elevate your chip-game with these loaded root fries! They’re served with our tangy beer and mustard sauce, meaning you won’t be able to stop at one.
Try serving these moreish fries with our classic Bistro pepper steak recipe, or alongside these simple dinners that are great for entertaining.
Ingredients
Beer & mustard sauce
Method
Loaded root fries
1.Preheat oven 200C (180’C fan forced). Line three large oven trays with baking paper.
2.Scrub all potatoes and parsnips. Cut unpeeled potatoes into 5mm wide shoestring chips and parsnip into wedges. Gently clean potatoes and parsnips with a tea towel to remove excess moisture.
3.Lay vegetables on oven trays. Drizzle with oil and sprinkle with sea salt flakes; toss to coat. Roast, turning occasionally, for 35 minutes or until golden and crisp.
Beer & mustard sauce
4.Melt the butter in a medium saucepan over medium heat. Add flour; stir for 1 minute, until it’s a smooth paste. Gradually stir in combined beer, milk and mustard; cook, stirring for 5 minutes or until mixture boils and thickens. Stir in cayenne, worcestershire sauce and cheeses until cheeses melt.
5.Serve fries with sauce, sprinkled with chives.
Not suitable to freeze.
The sauce will thicken on standing; keep warm until ready to serve. If you need to, thin it down with a little extra milk.
Note
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