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.
One easy way to prepare and enjoy them is making root vegetable chips. Here, mixed with sweet potatoes. Each crispy, light, and tasty.
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.
Peel each vegetable and clean thoroughly.
Using a mandolin, a vegetable slicer, or a sharp chef knife, slice the parsley root evenly and paper thin.
In the same way, slice the sweet potato.
Place the parsley root slices in a bowl and drizzle a little olive oil. Toss thoroughly.
Arrange on a cookie sheet in a single layer.
In the same way, drizzle a little olive oil on the sweet potato slices.
Arrange on a cookie sheet and bake for about 10-12 minutes on ‘convection bake’ setting depending on your oven.
Remove from the oven, sprinkle with freshly ground sea salt and freshly chopped herbs. Serve and enjoy!