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.
-------------------------------- Life is short. Play with your dog.
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!
-------------------------------- "Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson
I never met a root vegetable I didn't like. Especially when butter and cream are involved.
-------------------------------- We are all visitors to this time, this place. We are just passing through. Our purpose here is to observe, to learn, to grow, to love… and then we return home. - Australian Aboriginal proverb
Bazootiehead-in-training
Posts: 37966 | Location: Somewhere in the middle | Registered: 19 January 2010
Jodi
