Sampled the parsley root and I’m surprised it’s not more popular.

The flavor is delicate - like potato but sweeter. The consistency is like carrot - crisp cold, soft and mushy cooked. It smells like parsley but the flavor really doesn’t come through.

I can see mashing it in with potatoes like the Irish do with almost any root vegetable. I can also see it served in a chi-chi trendy place - puréed with butter, a few bits of scallion and a little garlic. Add bacon, sausage and cheese and the toddlers would ask for seconds if I didn’t tell them what it was.

I’ll bet Mik could make something magic with it.

Well now I feel pretty foolish because I thought parsnip was the same as parsley root but a quick google search tells me it is not. I may need to seek some out!

I made a parsley root mash tonight, with carrots, potatoes, leeks, butter, and cream.

Fantastic!

I never met a root vegetable I didn't like. Especially when butter and cream are involved.

I had no idea parsley had a root like that! Not sure I can find them in Butte, Montana, either, you can barely find parsnips here …

quote:

Originally posted by wtg:
I never met a root vegetable I didn't like. Especially when butter and cream are involved.

Indeed.

It’s a particular type of parsley grown for the root. You can eat the greens but they don’t taste like much.