Vegetable fries with Parmesan

Ingredients

4 servings

• 80 g of Parmigiano Reggiano, ideally 30-36 months aged
• 1 sweet potato (large and orange - 2 if small)
• 1 butternut squash (small)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons smoked paprika
• 2 pinches of Espelette pepper
• 2 pinches of oregano
• 2 tablespoons garlic powder
• salt
• 100 g of Parmigiano Reggiano, ideally 30-36 months aged
• 10 cl liquid cream
• 1/2 lemon juice (Syracuse or Menton)
• 1/2 lemon zest (Syracuse or Menton)
• pepper

Steps

1. 1

   Cut the sweet potatoes and butternut squash into fries.

2. 2

   Arrange the sweet potato fries and butternut fries on two separate baking sheets.

3. 3

   On each sheet, coat the fries with grated Parmigiano Reggiano, paprika, Espelette pepper, oregano, garlic powder, olive oil, and salt.

4. 4

   Mix and spread out well on the trays.

5. 5

   Bake: 20 minutes at 210°C for the butternut squash. 30 minutes at 210°C for the sweet potatoes.

6. 6

   For the sauce: in a saucepan, melt the grated Parmigiano Reggiano (grate it directly into the saucepan with the heavy cream, stir with a wooden spoon). Also infuse the rind so as not to waste anything.

7. 7

   Off the heat, add the lemon juice, zest, and pepper.

8. 8

   Serve the sauce over the fries or on the side for dipping.

9. 9

   Top the fries with Parmigiano Reggiano shavings and parsley.