I’ve been playing around with the whole “fry” thing. The butternut squash fries recipe was a hit for many, and for some, well, let’s just say that it didn’t quite satisfy their desire for a “potato-like” fry. I too was looking for a more authentic fry fix, and as I suspected, parsley and parsnip roots fit the bill.
Parsley root and parsnip look very much alike, however they do have a subtly different taste. To me, parsley root tastes a bit more herbal and has a sweeter aroma when baking. Both have slightly more flavor, sweetness, and aroma than potatoes, in a welcoming sort of way. But what’s really nice is that both have the texture of potatoes when baked.
So seasoning is important here. A good amount of sea salt, and possibly black pepper, garlic powder or fresh crushed garlic, and maybe some Parmesan cheese if you want to have garlic/cheese fries. The garlic cheese fries were quite delicious and had an extra crunch to them. Quite a satisfying texture indeed.
Note for SCDers: Parsnip is SCD legal, but with some reservations. I suspect it will depend more how your body handles either parsnip or parsley. Parsnip is related to the carrot, so I would think if you can handle carrots, then you can handle these.
For the roasted chutney, I roasted cherry tomatoes, red pepper, and onions according to my recipe for panzanella salad and then gave it a whirl in my food processor. Of course, the fries will also taste great with ketchup.
I hope you’ll enjoy these as much as I do! And, if you want the chutney to last longer, try canning it using a sterilized jar. I just came across this great recipe for tomato chutney that includes directions on how to do so.
- 3 large parsnip or parsley roots
- 1 teaspoon of high heat oil (melted coconut oil, or high heat Sunflower oil is what I usually use)
- 1/2 teaspoon of salt
- pinch of black pepper (optional)
- 1/2 teaspoon of garlic powder or crushed garlic (optional)
- 1 tablespoon of Parmesan cheese (optional)
- Preheat your oven to 400 degrees F/200 degrees C.
- Wash and peel the roots.
- Slice the roots in half and then the long way, into thin sticks. The thinner you make these the easier it will be to acquire the crunchy outside and soft inside. Just think thin fries and try to cut them all about the same size so they bake evenly.
- Blend the cut roots, salt, pepper, and any optional additions in a bowl until well coated.
- Spread the fries out on parchment paper (or other non-stick surface) on top of a baking sheet and bake for about 20 minutes or until the edges of the fries begin to brown and the inside is no longer firm.
Roasted Tomato Chutney
- 1 pint of cherry tomatoes, sliced in half (or substitute with other diced tomatoes)
- 1 red, yellow, or orange pepper, sliced into small strips
- half of a medium red onion, sliced into small strips (or other onion)
- 1/4 teaspoon of sea salt
- 1 tablespoon of honey
- 2 tablespoons of olive oil (or other high heat oil; melted ghee is good because it has a higher smoke point than olive oil, although I prefer olive oil; you can lower the heat and bake longer since olive oil’s smoke point is 320 degrees F).
- Preheat your oven to 350 degrees F/175 degrees C.
- Combine all the ingredients in a bowl and blend well.
- Spread the mixture on a non-stick surface or parchment paper and bake for 35 minutes, or until the edges start to shrink and brown a bit.
- Cool and then place in a food processor or blender and give it a good whirl.
- Serve, or store in the refrigerator for up to 2 weeks. You can probably preserve this if you place it in a sterilized jar.