Parsnips & Rutabaga Fries with Curried Ketchup

Spice Profile: ajwainn, asafetida, black pepper, cardamom, cloves, coriander, cuminn, fennel, fenugreek, ginger, long pepper, mace, mustard, nutmeg, pequin chiles, red chile flakes, star anise, turmeric

This was so simple and ridiculously delicious. Adding spices to store-bought ketchup brings this dish to another level. Make lots, because once you start eating this, you will want to keep going!

Chop into sticks as many parsnips and rutabaga as you think you want. I peeled the rutabaga rather than worrying about the wax coating. Rutabagas dry out quickly so the wax helps keep the moisture in. Toss them all in a bowl and coat them with olive oil. Then, (optional but delicious), sprinkle a generous coating of grated parmesan cheese and toss again. Spread the veggies out evenly on a baking sheet and bake at 400 degrees, stirring occasionally. Once they’re golden brown and toasty, remove them from the oven and salt to taste.

Meanwhile, while the roots are roasting, chop and sauté one shallot in olive oil in a small pan. When the shallot is well cooked, add the full spice packet, (2 tsp Curry #3), and cook for just a minute more. Then add a heavy cup of ketchup, (or mustard!), and a few tablespoons of water. Gently heat the mixture, stirring occasionally, until the roots are done cooking. Enjoy!