Sweet and Lovely Parsnip Fries

Parsnips (much like brussel sprouts) are one of those things I didn’t really develop a taste for until I was older, but now I just love it!  I had a parsnip puree at a restaurant a few months back (paired with salmon – delicious) and it got me craving parsnips in just about any form.  Here’s a fun (and healthy!) recipe for parsnip fries with homemade roasted tomato ketchup.  If you’ve never tried parsnips, this would be a great introduction.

Check out Sarah’s other recipes on My New Roots — they are all beautiful, unique, and delicious!

Parsnip Fries with Roasted Tomato Ketchup, from My New Roots

For the fries:

  • 3 large parsley roots (about 1.5 lbs.)
  • cooking oil
  • sea salt
  • freshly ground black pepper
  • fresh rosemary (optional)

1. Preheat oven to 400°F

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.

 

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

1. Preheat oven to 375°F

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.)

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.

 

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