Parsley Root Recipes

¾ lb. parsley root, cut into chunks
1.5 lbs. potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup crème fraiche, cream or milk
1+ teaspoon salt, or to taste

Boil parsley root and potatoes together until very tender. Drain well. Mash together with butter, cream and salt. Taste and add more salt if necessary. Serve hot!
 

Availability: November-March

Storage tips: Refrigerate in a plastic bag. Parsley Root should store very well at refrigerated temperatures for months as long as you keep the humidity high on the roots.

How to eat: Parsley root is a variety of parsley grown for its enlarged root.  The greens are also edible though coarser than culinary parsley.  These white roots store very well into the winter and a great flavorings to soups and stews.  Can also be boiled or steamed as a side dish or mashed with potatoes.  Try them roasted in a medley of other veggies as well.  They have a delicate flavor and thin skin making them a delight in winter dishes without a strong or overwhelming flavor.  They may also be eaten raw either grated or juilienned and marinated.
 

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