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:
- It is rich in many nutrients (vitamins C and B9, Iron, Potassium, Magnesium and Zinc).
- Parsley root supplies potent antioxidants (myristicin and apiol) that reduce stress and fight free radicals.
- 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?
