Root Vegetable Wedges with Sage Dip
10 min
Veggie
36872
For 2 Portions
200 g
potato
200 g
parsnip
60 g
crème fraîche
60 ml
mayonnaise
4 leaves
sage, fresh
2
carrot
1
beet, raw
1/2
lemon
1 tbsp
olive oil
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended).
3. Meanwhile, wash potatoes and cut into thin wedges.