Parsley Root and Sweet Potato Chips

When I found parsley root at the Chicago Green City market I was very excited. It is rather uncommon and yet so simple to prepare and very delicious.

20140511-183236.jpgOne easy way to prepare and enjoy them is making root vegetable chips. Here, mixed with sweet potatoes. Each crispy, light, and tasty.

20140511-183632.jpgIngredients:
2 medium parsley roots
1 large sweet potato
Fresh dill (or other fresh herb such as parsley, chives…)
Olive oil to drizzle
Freshly ground sea salt
Preheat oven to 400F.

20140518-160335.jpg Peel each vegetable and clean thoroughly.

20140518-160420.jpgUsing a mandolin, a vegetable slicer, or a sharp chef knife, slice the parsley root evenly and paper thin.

20140518-160914.jpgIn the same way, slice the sweet potato.

20140518-160949.jpgPlace the parsley root slices in a bowl and drizzle a little olive oil. Toss thoroughly.

20140518-161023.jpgArrange on a cookie sheet in a single layer.

20140518-161056.jpgIn the same way, drizzle a little olive oil on the sweet potato slices.

20140518-161146.jpgArrange on a cookie sheet and bake for about 10-12 minutes on ‘convection bake’ setting depending on your oven.

20140518-161256.jpgRemove from the oven, sprinkle with freshly ground sea salt and freshly chopped herbs. Serve and enjoy!

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Best croissant in Chicago

My favorite croissant in Chicago!

20140503-104702.jpgBoth taste and texture reminded me of the best croissants from Provence bakeries. Of course, I ate it peeling the layers which to me it the most delicious way to savor every bite. Delectable!

20140503-111511.jpgFlaky, tender and crunchy. They import the butter from Europe for making these. I hope you make the trip to Cellar Door Provisions (CDP) on West Diversey. And while you are there, pick up a loaf of bread, and if you have a chance enjoy they soft boiled egg salad too!

20140503-112025.jpgAll delicious. Hope you enjoy too.