Parsnip Fries With Beet Ketchup

Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.

Parsnip fries and beet ketchup

Makes about six servings

Preparation time: 25 to 30 minutes

  • 3 large parsnips, about 2 pounds, peeled and cut into large strips, about 3 x ½ x ½ inches
  • 1 tbs. coconut oil or extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tsp. chopped fresh rosemary or other fresh herb (optional)

Heat oven to 450 degrees F. Brush a large baking sheet with coconut oil, and arrange the parsnips in one layer; be sure to leave space in between the parsnips so they can brown — you may have to bake in batches. Bake for 20 to 25 minutes, shaking every 10 minutes or so, until golden brown on all sides. Sprinkle with salt, pepper, and chopped herbs, and serve hot.

Beet Ketchup

A creative and healthy alternative to commercial ketchup, which is usually made with high-fructose corn syrup. Try to make this the day before serving so the flavors can meld.

Makes about 1 cup

Preparation time: 45 minutes

  • 1 cup peeled and diced cooked beets
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 tbs. minced onion
  • 1 tbs. minced gingerroot
  • 1/4 tsp. salt
  • 1/4 tsp. ground cloves
  • Freshly ground black pepper to taste

Simmer the ingredients together in a small pot for 10 to 15 minutes. Transfer to a blender and blend until smooth. Return to the small pot and cook another 10 to 15 minutes, stirring constantly until thickened. Adjust seasonings to taste. Cool to room temperature before serving.

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