Vegetable 'frites' with Blue Cheese yogurt dip

Name: Vegetable 'frites' with Blue Cheese yogurt dip
Ingredients: 250 ml greek-style plain yoghurt; 30 ml apple apple cider vinegar; 15 ml olive oil; 1 tsp celery salt; 1 garlic clove, minced; 60 ml fresh celery leaves, finely chopped; pinch ground cayenne pepper; ¾ cup Castello® Crumbled blue; 3 eggs, lightly beaten; 1 cup panko breadcrumbs; 1 cup parmigiano reggiano, grated; 1 tsp dried thyme; pinch ground cayenne pepper (optional); salt to taste; black peppers to taste; 12 fresh green asparagus spears; 12 fresh green beans; 2 medium courgettes, cut into finger size spears; 15 ml (1 tbsp) parmigiano reggiano, grated

4 servings

A chip-like crisp with homemade dip – our recipe Vegetable 'Frites' with Blue Cheese Yogurt Dip has it all. Donning an unholy alliance of ground spices and cheeses, this snack turned entrée is sure to impress wherever it goes. Let it take part alongside savoury main courses or serve it on its own.

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ingredients

Blue Cheese Yogurt Dip

250 ml greek-style plain yoghurt
30 ml apple apple cider vinegar
15 ml olive oil
1 tsp celery salt
1 garlic clove, minced
60 ml fresh celery leaves, finely chopped
pinch ground cayenne pepper
¾ cup Castello® Crumbled blue

Frites

3 eggs, lightly beaten
1 cup panko breadcrumbs
1 cup parmigiano reggiano, grated
1 tsp dried thyme
pinch ground cayenne pepper (optional)
salt to taste
black peppers to taste
12 fresh green asparagus spears
12 fresh green beans
2 medium courgettes, cut into finger size spears
15 ml (1 tbsp) parmigiano reggiano, grated

preparation

Preparation

1. Preheat oven to 400ºF (205ºC).

Dip:

2. For the Dip: In a medium bowl combine all dip ingredients; stir to combine, cover and refrigerate until ready to serve.

Frites:

3. For the Frites: In a large bowl add eggs and beat until frothy, set aside.

4. In a medium bowl combine panko crumbs, Parmigiano Reggiano Cheese, thyme, cayenne pepper, salt and black pepper; set aside.

5. Line two baking sheets with aluminum foil and spray lightly with cooking spray.

6. Dip vegetables in beaten egg and dredge in breadcrumb mixture.

7. Place on baking sheet allowing a little space between each vegetable so they can get crunchy.

8. Sprinkle with 1 tablespoon of Parmigiano Reggiano Cheese.

9. Bake for 15 minutes; remove from oven, let set for 5 minutes before serving.