What is parsley root? And what can you do with it?

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It is a textbook example of a forgotten vegetable, it looks suspiciously like parsnip and it is praised as a low-carbohydrate potato substitute. We’re talking parsley root here, an ingredient you may want to add to your shopping cart more often.

What is parsley root?

Parsley root (or root parsley) is a root vegetable that is related to the parsley plant. In appearance, it looks like thicker, cream-colored roots with foliage that resembles curly parsley.

Although the looks are very similar to parsnips, the taste is significantly different. It is somewhere in between celeriac, carrot, parsnip and celery. Think of an earthy taste with a pleasant sharpness, in contrast to parsnips, which are slightly sweeter. We especially think it is a very tasty, aromatic autumn vegetable.

What can you do with it?

Knowing that the taste of parsley root is somewhere between parsnip and celeriac, you can also use it in the same way as the last two. For example, make an autumn soup, topped with roasted hazelnuts and crispy fried Serrano ham. Or process parsley root in a stew with watercress and curry balls, a bit like we did here . You can also make fritters out of it by grating the carrot and mixing it with some egg, cheese and seasonings. Bake them in a layer of oil, like cookies, and you have a delicious snack.

Also tasty: roast the parsley roots and make a quick mole and salsa with it, inspired by this recipe by Samuel Levie  &  Nadia Zerouali . We can also completely imagine how delicious it must be to make a velvety smooth puree, for a nice piece of meat and grilled vegetables. By the way, you can use the leaves of the parsley root as you would regular parsley. So don’t throw it away!

Also take home? It is in season from October. You can find parsley root at Crisp, at Lindenhoff or at the greengrocer.

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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