So, along with the fava beans, fresh peas, asparagus and strawberries, I'm running into parsley root everywhere. Suggestions on what to do with it? Roast it like parsnips? Puree like Celeriac or cauliflower?
hardlikearmour is a trusted home cook.
I found this cool article on parsley root. It sounds really delicious! I hope I can find some too. I think you should create an awesome recipe with it - it seems to be pretty versatile, so follow your heart.
I use it for soup, usually just scrape it clean and simmer along with the vegetables then remove it in the end. It gives a very nice flavor that does not dissipate. A word of caution though: it is an abortifacient and it is contraindicated for consumption for pregnant women, so just keep that in mind. Very good for your kidneys otherwise.
Lisanne is a trusted home cook.
I use it in chicken soup. It's delicious there. The tops can be washed, tied with twine and put in to simmer during the last 10 minutes of cooking.
Please enter a valid email address.
Well played. You deserve a cookie.
Muffin top cookies!
Recipes You Loved
Friday Find: Scrubby Swedish Sponges
A New Cookbook on Cast-Iron Skillet Cooking
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.