Crispy root veggie rounds with creamy garlic dip a...
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Jan 11, 2017  |  Vote 0    0

Crispy root veggie rounds with creamy garlic dip a healthy treat

Nepean Barrhaven News

Dress up root veggies with a crispy coating and serve with a creamy dip.

Preparation time: 20 minutes
Baking time: 30 minutes
Serves four to six


- 2 yellow-fleshed potatoes, peeled
- 1 sweet potato, peeled
- 1 beet, peeled
- 2 cups (500 mL) dry breadcrumbs
- 1/4 cup (50 mL) minced fresh parsley
- Salt and pepper
- 2 eggs
- 1/4 cup (50 mL) freshly grated Parmesan cheese
Creamy garlic dip:
- 1/2 cup (125 mL) plain Greek yogurt
- 1 tbsp (15 mL) mayonnaise
- 1 tsp (5 mL) Dijon mustard
- 1 clove garlic, minced
- Salt and pepper

Preparation instructions

Line two large rimmed baking sheets with parchment paper. Slice potatoes, sweet potato and beet into 1/3-inch (8 mm) thick rounds.

In large resealable plastic bag, combine breadcrumbs, parsley, a pinch each of salt and pepper; shake to mix.

In shallow dish, beat eggs. Working in batches, dip vegetable rounds into beaten eggs until well coated, then transfer to bag and shake well. Place coated rounds on prepared baking sheets. Sprinkle remaining breadcrumbs over veggie rounds. Bake in 400ºF (200ºC) oven for 15 minutes. Remove from oven and carefully turn each piece. Switch and rotate baking sheets; bake 10 to 15 minutes or until vegetables are tender and coating is crispy. While hot, sprinkle with Parmesan cheese. Serve with creamy garlic dip.

Creamy garlic dip: In small bowl, combine yogurt, mayonnaise, mustard and garlic; season with salt and pepper to taste. Dip can be made up to two days ahead.

Nutritional information (one serving when recipe serves six):
Protein: 11 grams
Fat: 7 grams
Carbohydrate: 42 grams
Calories: 272
Fibre: 3 grams
Sodium: 570 mg

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