Category: Parsley Root

A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.   Variations: Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems. 1 stalk green garlic or 2-3 cloves garlic, minced Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time. Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time. ... Read more »

This template for Parsley Root Hash is highly versatile with numerous potential variations. Most of these vegetables are quite sweet so you want to be sure to give the sauce enough tang to balance that out.  ... Read more »

Parsley root, which resembles both carrots and celeriac in flavor, is an aromatic and robust root vegetable. This wintry dish marries a hearty, brothy soup with a bright parsley sauce (using the parsley leaves ideally attached to your parsley root) into a perfect bowl of comfort. Omit the bacon if you'd like and add a handful of dried mushrooms (rehydrated in boiling water, then strained) and/or a bit of smoked paprika to give it more depth.   This soup is even better the next day.... Read more »