Wednesday, May 28, 2014

Parsley Root Fries

Serves 2-3

*Note: If you cannot find parsley root, this recipe is delicious with parsnips and celery root (celeriac).*
3 large parsley roots – about 1.5 lbs / 700 grams
high-heat cooking oil
sea salt
freshly ground black pepper
fresh rosemary (optional)
Preheat oven to 400°F / 200°C. Peel roots and cut them into french-fry sized sticks. The thinner, the crispier they will be. Toss with some oil, a few pinches of salt, pepper, and fresh rosemary if desired. Roast for 20 minutes, toss, and place back in the oven for another 5-10 minutes until golden on the edges with crispy ends and a tender center. Serve immediately with Roasted Tomato Ketchup. (See link for the ketchup.)

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