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What’s a parsley root?

by Dabney Gough

fromFine Cooking
Issue 91

A commonly used ingredient in the Netherlands, Germany, and Poland, parsley root is fairly unusual in the United States. Lots of people have never even heard of it let alone seen one. Parsley root’s unusual celery-meets-carrot flavor makes it worth seeking out, though.

Also called Hamburg parsley, rooted parsley, and turnip-rooted parsley, parsley root looks deceptively similar to a parsnip, but parsnips are creamier in color and have a more earthy flavor. Parsley root is a purer white, and it’s often sold with its parsley-like tops still attached. Select roots that are firm and free of blemishes.

Parsley root may be eaten raw or cooked and should be peeled before using. It’s good in salads, roasts, stews, and soups, like our Winter Vegetable Soup with Coconut Milk & Pear. You can also use parsley root’s leaves just as you would ordinary parsley, although they’re tougher and may not be as flavorful as the variety grown specifi cally for its leaves.

To store, remove the tops if they’re still attached and keep them separate if you plan to use them. Wrap the roots in a paper towel and put them in a plastic bag. They should keep in your fridge’s crisper drawer for up to a week.

Photo: Scott Phillips

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