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Ingredient

Parsley Root

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A.K.A

Hamburg parsley; rooted parsley, and turnip-rooted parsley

What is it?

Parsley root looks deceptively similar to a parsnip, but is a purer white with a less earthy flavor, and it’s often sold with its parsley-like tops still attached. A commonly used ingredient in the Netherlands, Germany, and Poland, parsley root is fairly unusual in the United States.

How to choose:

Select roots that are firm and free of blemishes.

How to prep:

Parsley root  should be peeled before using. Shred it raw for salads, roast it in chunks, or add it to soups and stews. You can also use parsley root’s leaves as you would ordinary parsley, though they’re tougher and may not be as flavorful as the variety grown specifically for its leaves.

How to store:

To store, remove the tops if they’re still attached. 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.

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