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Caramelized Shallot Aioli & Fried Root Vegetables

BT Calgary | posted Monday, Nov 3rd, 2014

VeggiesCaramelized Shallot Aioli & Fried Root Vegetables
Courtesy Chef Steve Lepine

Fried Root Vegetables:


  • Sweet potato, peeled and thinly sliced 1 lb 454 g
  • Parsnips, peeled and thinly sliced 1 lb 454 g
  • Potato, peeled and thinly sliced 1 lb 454 g
  • Beets, peeled and thinly sliced 1 lb 454 g

Shallot Aioli:


  • Shallots, peeled and thinly sliced 6 tbsp 100 g
  • Olive oil 2 tbsp 30 ml
  • Garlic, minced 1
  • Grainy mustard 1 tbsp 15 ml
  • Mayonnaise 2 cups 500 ml
  • Lemon zest and juice 1
  • Salt and black pepper to taste
  • Parsley, chopped fine 2 tsp 10 ml



  1. Preheat frying oil in a deep fryer to 350°C.
  2. Caramelize shallots with olive oil in frying pan on medium low heat, until golden brown,
  3. add garlic for another minute and take off heat.
  4. Once cooled, put through food processor until puréed and place into stainless steel bowl.
  5. Add mustard, mayonnaise, lemon zest and juice, parsley and season to taste.
  6. Peel and slice vegetables. Peel and slice potato last.
  7. Fry in multiple batches, starting with the potato first. Do not overcrowd the fryer.
  8. Once chips are golden brown, take out of fryer and place on paper towel.
  9. Season immediately with salt. Let chips cool down, and serve with dip.

Wine recommendation: A sparkling favorite, Prosecco from Nino Franco. The light bubbles and balanced freshness will cut through the rich flavors of the fried vegetables and rich Aioli.

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