Parsley Root

• 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

• 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.

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!