Parsley Root

Parsley Root Recipes


Availability: November-March

Storage tips: Refrigerate in a plastic bag. Parsley Root should store very well at refrigerated temperatures for months as long as you keep the humidity high on the roots.

How to eat: Parsley root is a variety of parsley grown for its enlarged root.  The greens are also edible though coarser than culinary parsley.  These white roots store very well into the winter and a great flavorings to soups and stews.  Can also be boiled or steamed as a side dish or mashed with potatoes.  Try them roasted in a medley of other veggies as well.  They have a delicate flavor and thin skin making them a delight in winter dishes without a strong or overwhelming flavor.  They may also be eaten raw either grated or juilienned and marinated.

How to preserve:  FREEZE:  Peel, chop, and blanch for 2-3 min depending on size of peices.  Pack into freezer bags and freeze for 6 months.  Use in soups or stews or mashed with potatoes after being frozen.

¾ lb. parsley root, cut into chunks
1.5 lbs. potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup crème fraiche, cream or milk
1+ teaspoon salt, or to taste

Boil parsley root and potatoes together until very tender. Drain well. Mash together with butter, cream and salt. Taste and add more salt if necessary. Serve hot!

  • 1 medium onion (or leeks), chopped
  • Cooking oil
  • ¾ pound parsley root, peeled and chopped
  • ½ pound potatoes, peeled and chopped
  • 1 quart broth (chicken or vegetable)
  • ½ cup milk or cream (dairy or non-dairy), or to taste
  • Nutmeg, parsley, salt and pepper to taste

Heat oil in pot on medium. Add onions and cook stirring until translucent, but not browning. Add parsley root and stir for another 2 minutes. Add potatoes and broth. Bring to a boil and reduce to a simmer until all veggies are tender. Puree. Add milk to taste. Season with nutmeg, salt and pepper to taste. Top with parsley (optional). Serve warm.

  • 0.75 lb. parsley root, peeled and thinly sliced
  • 1 lb. potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 4-6 TBLS cooking oil
  • Salt and pepper to taste
  • 8-10 eggs, beaten

Heat oil in large oven proof skillet on medium. Add parsley root, potatoes, and onions. Saute stirring until softened, but not browned, approx 20 minutes. Season to taste. Add eggs. Cook over medium-low until set around the edges. Place under the broiler until set in the middle, 3-4 minutes.