Parsley root is the taproot of parsley herb. It has a lovely herby flavour, and roasts up nicely in the oven for healthy fries.

These fries will have a lovely flavour, but parsley root has a higher water content than potatoes, so don't expect a super crispy fry. 

Recipe and photos by Sarah Britton, follow her on instagram for more healthy recipes (@mynewroots) or check out her blog for more mouth-watering dinner inspirations (mynewroots.org)

Recipe by: Sarah Britton (follow her on instagram @mynewroots and checkout her blog mynewroots.org)
Serves: 2-3 servings
Prep Time: Quick & Easy

Ingredients

1 parsley root

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Roasted Tomato Ketchup

Ingredients:

  • 10 medium-sized tomatoes - about 2.2lbs/1kg
  • high-heat cooking oil
  • sea salt
  • freshly ground pepper
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 star anise
  • 3 bay leaves
  • 1 tasp. ground coriander
  • pinch of chili flakes
  • 1/8 cup balsamic vinegar
  • apple cider vinegar to taste

Directions

  1. Preheat oven to 375F
  2. Wash and cut tomatoes in half. Place on a lined baking sheet. Lightly drizzle with oil and a pinch of sea salt. Place in oven and roast for 30 minutes or so, until tomatoes are caramelized and fragrant
  3. While the tomatoes are cooking, heat some oil in a large pot and add onions, a pinch of sea salt, black pepper, garlic, chili flakes, star anise, bay leaves and coriander. Cook until the onions soften slightly, about 5 minutes. When the bottom of the pot gets dry, “deglaze” the pot with balsamic vinegar.
  4. Once slightly cool, place tomatoes and cooked onion mix (remove star anise and bay leaves, but save for later) in a food processor and blend on high to puree. Using the back of a wooden spoon or spatula, press puree through a mesh sieve back into the pot. (You can save the fibrous leftovers for Four Corners Lentil Soup or other tomato-based soup)
  5. Add back the star anise and bay leaves, bring a boil, reduce to simmer, and cook until thickened (5-10 minutes). Season to taste. If it is not tangy enough, add a few teaspoons of apple cider vinegar.
  6. Once the ketchup has slightly cooled, pour into a clean glass container and store in the fridge for a week. Freezes well.

Parsley Root Fries

Ingredients

  • 3 large parsley roots – about 1.5 lbs / 700 grams
  • high-heat cooking oil
  • sea salt
  • freshly ground black pepper
  • fresh rosemary (optional)

Directions

  1. Preheat oven to 400°F / 200°C.
  2. 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.
  3. 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.

To view the original recipe & more photos visit: https://www.mynewroots.org/site/2012/01/parsley-root-fries-with-roasted-tomato-ketchup-2/