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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Parsley Root Information

 Parsley root comes from a subspecies of garden parsley grown specifically for it’s thick, tuberous roots (leaves are also edible).  While it looks like a cross between a carrot and a parsnip, its flavor profile is quite unique, as it provides hints of herbaceous parsley.

Here are a few surprising benefits of parsley root:

  1. It is rich in many nutrients (vitamins C and B9, Iron, Potassium, Magnesium and Zinc).
  2. Parsley root supplies potent antioxidants (myristicin and apiol) that reduce stress and fight free radicals.
  3. Parsley root boasts several anti-inflammatory properties that help prevent certain chronic conditions, including heart disease, cancer, and osteoporosis.

Try parsley root baked in a gratin, pan-fried in fritters, or deep-fried as chips. It pairs well with other roots and tubers too, so try them roasted, mashed, or puréed together. Add parsley root to soups and stews (this is an especially good choice for any roots that have started to get a bit flabby). Parsley root can also be substituted in recipes calling for celeriac, carrots, parsnips, and turnips. It is almost always eaten cooked, but it can be eaten raw too: add it, sliced, to a crudité platter, a coleslaw, or a salad with apple and watercress. Ready to introduce parsley root into your dinner line-up?