Green Gravy Disco Fries
- 5 sweet potatoes, julienned or spiralized with skins on
- 3 golden beets (save tops for Salsa Verde; see previous recipe)
- 2 tablespoons olive oil
- Salt to taste
- 4 tablespoons butter
- 2 tablespoons flour
- 6 large chard leaves and stems, roughly
- 1 tablespoon apple cider vinegar
- 1 cup vegetable stock
- 1/2 cup heavy cream
- 1/2 teaspoon pepper
- Salt to taste
- 1/4 cup goat cheese
- 1/4 cup chopped parsley
Preheat oven to 425°F. Toss sweet potatoes in a bowl with 1 tablespoon olive oil. Spread in a single layer onto a parchment paper lined baking sheet and sprinkle with salt. Peel and cut beets in half; cut into 1/2-inch strips. Transfer to the same bowl; add the remaining oil and toss to coat. Spread onto another parchment paper lined baking sheet and sprinkle with salt. Bake both sweet potatoes and beets for 20–25 minutes, to desired crispness.
Meanwhile, make the green gravy. In a large skillet over medium high heat, melt butter, then whisk in flour until there are no lumps. Add chard and toss lightly to coat leaves. Add vinegar and toss again. Remove from heat and cover to allow chard to steam. Set the skillet aside; the butter and flour on the bottom of the pan will help the gravy thicken. In a small saucepan over medium heat, combine stock and cream; heat until just hot. Using a blender, purée the chard mixture and about 1/3 of the liquid until very smooth. Over medium-high heat, return the chard mixture to the same skillet. Slowly whisk in the remaining liquid and allow to cook until thickened to a good gravy consistency.
Serve fries “disco-style,” topped with green gravy and sprinkled with goat cheese and chopped parsley.