My latest obsession is parsley root, a long, skinny root vegetable that resembles a white carrot or a parsnip. You will always be able to recognize parsley root however: just look for the bunches of — you guessed it — parsley growing out of the top. Yes, parsley root is the root of the ubiquitous herb.
While admittedly root vegetables are more typically thought of as autumn fare — and it is still definitely hot and sweaty August around here — parsley root is not always easy to find, so when I see it at the grocery store, I buy it. The season for parsley root is just beginning, so you should start to see it now and with luck, it will continue to be available through the fall.
I first bought parsley root on a whim but I immediately fell hard for the sweet, earthy, herbaceous taste. Just as celery root (also known as celeriac) tastes like celery but with an entirely different texture, parsley root tastes like parsley but with an added depth and in a very different form than you are used to.
While we use parsley-the-herb mostly as a garnish, or occasionally let it shine in a fresh salad like tabbouleh, you can use parsley root much as you would other root vegetables. First, trim off the tops, which, by the way, are just parsley and can be used as such. (It’s kind of a two-for-one deal.) Then wash or lightly peel the roots as you would with carrots and parsnips. What you are left with is a surprisingly healthy and versatile vegetable.
You can roast parsley root, on its own or with other root vegetables, turn it into a delicate, parsley-flavored soup, or mix chunks of it into a hearty beef stew. In fact, you can substitute parsley root in just about any recipe calling for celery root, carrots or parsnips. Or use it as I do here to make a silky purée.
To make parsley root purée, I simply cover pieces of the vegetable with cream and simmer until tender. After a quick spin in the Vitamix, other high-speed blender or food processor, you end up with a smooth, elegant purée that is much more flavorful and interesting than boring old mashed potatoes. What a creative addition this purée would be to your holiday table this fall.
On its own, parsley root purée is a wonderful side dish for meat or chicken, but it also works as an add-in to other dishes. I make a heavenly risotto-style dish using farro in lieu of Arborio rice — an idea inspired by a recipe from Chef Sean Brock’s cookbook Heritage — with parsley root purée and some bitter greens like chard or kale. Or imagine a Shepherd’s Pie with a parsley root purée crust. I cannot wait to make that this winter.
I did mention that parsley root is healthy. A popular fall and winter vegetable in central and eastern Europe, parsley root is high in vitamin C, which was not always easy to come by in northern climates. It also is high in flavonoids and antioxidants. The root has been used for centuries medicinally as a diuretic and de-toxifier as well as to aid digestion and treat kidney and bladder disorders.
So look out for parsley root at the farmers’ market or your grocery store with the best produce selection as summer winds down and we move into autumn. I think that you will be as charmed by this somewhat obscure root vegetable as I am.
Ingredients
- Two bunches parsley root (about 6-8 roots), trimmed and washed well or peeled
- 3/4 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley to garnish (optional)
Instructions
- Cut the parsley root into 1-inch chunks and combine with cream in a medium saucepan.
- Bring the mixture to a boil and then turn down heat and simmer, covered, until the pieces are tender, about 10-15 minutes.
- Pour contents of saucepan into a high-speed blender or food processor and puree until smooth.
- Season well with salt and pepper.
- Garnish with chopped parsley.
