Parsley root, like celeriac and celeriac, is still commonly used in northern Germany (hence the name "Hamburg" parsley), Croatia, Bulgaria, Poland and Russia. It is an important element of a truly authentic borscht.
Parsley root appears from time to time in medieval recipes, but it recently made an appearance in Manchester from my fruit and vegetable supplier Organic North. I think it started showing up here because of the recent influx of Eastern Europeans into the UK and the demand is high!
In our old cookbooks it seems to appear only as an ingredient in thick soups etc., but it seems to have been widely used by local doctors in various tinctures to treat dropsy and scarlet fever, as well as bladder and kidney ailments. This is why it is called "tea" ” because it has a diuretic effect. It turns out that parsley root is very good for the liver, so they may be found in it.
cooking:
Parsley root is a pale creamy white, like parsnips, but less yellow and slender like carrots. Their roots lack the woody part that large parsnips have and are as tender as carrots. Their flavor is primarily parsley, but there are also hints of celeriac and parsnips.
They can be eaten raw in salads or as part of coleslaw; the organic ones I got left my tongue a little numb after eating them raw!
Once cooked, they can be used in soups like any root vegetable. Apparently, they grill well and make great fries. They have a slightly earthy flavor and go well with fish, especially shellfish. I found this recipe for Parsley Root Milk Scallops by American chef Karen Brooks and it looks beautiful – going to try it next!
Roast Parsley Root Soup
The best way to enjoy any root vegetable is to roast it or make a soup. This is my chef Matt's perfect combination of the two, and I especially love that - except for the onions - all the veggies are from the parsley family, so they all work so well together that you'll never be confused Attention is drawn away from our star ingredient.
Parsley Root Soup
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 6 thin parsley roots, peeled and cut into 1 cm slices
- 1 carrot, prepared as parsley root
- 2 celery sticks, roughly chopped
- 2 or 3 sprigs thyme
- 2 fresh bay leaves
- salt and pepper
- 1 liter light vegetable broth or water
- A dash of white wine or white vermouth (optional)
- Garnish with chopped parsley root or celery leaves.
Start by preheating the oven to 200°C and heating oil in a sturdy roasting pan on the stovetop. Stir in onions, parsley root, carrots, celery, thyme and bay leaves. Season with salt and pepper and toss the vegetables in the pan until evenly coated with oil. Once the color has lightened, place the jars in the oven for about 20 minutes, stirring halfway through.
When the vegetables are cooked, add them to the pot with the stock or water. Deglaze the pan with wine or vermouth if using, otherwise a little water, and pour all the charred bits into the pan.
Simmer the soup over low heat until it becomes soft. Let cool slightly, then drain the vanilla and blend in a blender.
Check for seasoning, reheat and serve in bowls with chopped parsley or celery leaves (if any).
Parsley is widely used in Middle Eastern, Mediterranean, Brazilian and American cuisines. Curly leaf coriander is often used as a decoration. Green parsley is often used as a garnish for potato dishes (boiled mashed potatoes), rice (risotto or pilaf), fish, fried chicken, lamb, goose and steak, and meat or vegetable stew (including shrimp) as a garnish Creole Language, beef bourguignon, beef stew or chicken paprika).
In Central Europe, Eastern Europe, Southern Europe and Western Asia, many dishes are served with fresh green chopped parsley leaves and sprinkled on top. In southern and central Europe, part of the bouquet of coriander, bunches of fresh herbs used as ingredients in hotels, soups and sauces. Freshly chopped green parsley is used as an ingredient in soups such as chicken broth, green salads or salads (such as Olivier salad), and open sandwiches with cold cuts or crepes.
Cooking method:Culinary use: Tabule salad
Parsley is widely used in Middle Eastern, Mediterranean, Brazilian and American cuisines. Curly leaf coriander is often used as a decoration. Green parsley is often used as a garnish for potato dishes (boiled mashed potatoes), rice (risotto or pilaf), fish, fried chicken, lamb, goose and steak, and meat or vegetable stew (including shrimp) as a garnish Creole Language, beef bourguignon, beef stew or chicken paprika).
In Central Europe, Eastern Europe, Southern Europe and Western Asia, many dishes are served with fresh green chopped parsley leaves and sprinkled on top. In southern and central Europe, part of the bouquet of coriander, bunches of fresh herbs used as ingredients in hotels, soups and sauces. Freshly chopped green parsley is used as an ingredient in soups such as chicken broth, green salads or salads (such as Olivier salad), and open sandwiches with cold cuts or crepes.
Special matters: Pregnant women should avoid excessive consumption of parsley root. Normal food intake is safe for pregnant women, but excessive food intake may cause uterine contractions. Parsley leaves are very easy to turn yellow and rot, so they should be stored frozen. After the whole parsley is frozen, it cannot be used as a decoration and will lose its original crispness. Parsley can be used with a variety of ingredients, but once it is chopped and cut, its unique aroma will be lost, so it is usually bought and used immediately.
Harvest Season: available throughout the year
