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Parsnip fries with chorizo ketchup

Parsnip fries with chorizo ketchup


These gluten free parsnip fries make a great seasonal alternative to the classic chip.

  • Feeds 6 Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1175kj 282kcal
  • Fat
    Med 25%
  • Saturates
    Med 25%
  • Sugar
    Low 13%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 21g

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  • 750g Co-op parsnips, peeled and cut into chips
  • 2 tbsp Co-op olive oil
  • 190g Co-op chorizo cooking sausages, chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 350g Co-op Italian passata
  • 1 tbsp cider vinegar
  • 1 tbsp maple syrup


  1. Start with the ketchup: gently dry-fry the chorizo in a nonstick pan until it releases oil
  2. Add the onion, cook for 8-10 mins, then add the garlic and paprika
  3. Cook for 2 mins
  4. Add the passata, vinegar and maple syrup then bring to the boil
  5. Reduce the heat and simmer gently for around 20 mins, until the sauce has thickened
  6. Season to taste, then blitz until smooth. Leave to cool, then transfer to an airtight jar and chill until required
  7. Preheat the oven to 200°C/fan 180°C/Gas 6
  8. Put the parsnips in a roasting tray and drizzle with the oil
  9. Season and roast in the oven for 35-40 mins, until light golden and crisp
  10. Serve warm with the ketchup.

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