Root Vege Wedges with Avocado-Wasabi Sauce

This sauce also works very well as a dip for corn chips or a spread. The wasabi flavour shouldn't be overpowering, just a nice 'kick'.



Root Vege Wedges with Avocado-Wasabi Sauce
serves 2-3 as a side

WEDGES:
200g jerusalem artichokes, peeled
200g potatoes, peeled
300g sweet potatoes, peeled
..or any other combination
vegetable oil

Pre-heat an oven to 230°C/450°F.
Prepare a baking tray.
Cut veges into rough wedge shapes.
Put on baking tray.
Lightly coat with oil.
Lightly season with salt.
Roast 30-45 mins or until golden.

SAUCE:
1 M ripe avocado
1 1/2-2 t wasabi paste, or to taste
20ml/1 tbsp lime juice
1/2 tbsp parsley, finely chopped

In a bowl or with a processor,
Mash avocado & wasabi until desired consistency.
Add lime juice.
Mix well.
Add parsley.
Mix well.