Grab that big sharp knife; you’re making veggie julienne! In other lives we trained to be chefs and vegetable cuts, along with from-scratch stocks, sauces like béchamel, and proper pastry were the bedrock of our education. Ah… veggie cuts. Brunoise… mirepoix… baton… batonette…

We invented this dish. Well, we thought we did until Chef de Google told us someone else had thought of this combo before us. So we added the kiwi classic French Onion Dip to make it ‘ours’ again and it works a treat, according to our trusty panel of taste-testers. The bonus with this snack is you only need one decent sized kūmara to fill a platter!