Vegetable Fries and Tomato Dip

For the vegetable fries and tomato dip, preheat the oven to 200°C (convection oven 180°C). Peel vegetables and cut into pommes-sized sticks.

Put the sticks in a bowl, mix with 2 tablespoons of olive oil, 1 teaspoon of Bengelchen spice, 1 pinch of salt and pepper and place on a baking tray. (Cook beet separately if necessary, as it colors strongly).

Bake in the oven for about 20 minutes until golden brown, stirring occasionally.

At the same time, peel the onion and apple. Core the apple and cut both into pieces.

Heat remaining oil in a small saucepan and sauté onion with apple. Add tomato paste and vegetable soup and simmer for about 5 minutes.

Puree tomato mixture with a hand blender and season with Bengelchen spice, salt and pepper. Serve the vegetable fries with the tomato dip.

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