parsley root
Also called Hamburg parsley and turnip-rooted parsley, this parsley subspecies is grown for its beige, carrotlike root, which tastes like a carrot-celery cross. It's used in parts of Europe in soups, stews and simply as a vegetable. Parsley root is rarely found in U.S. markets. When available, choose firm roots with feathery, bright-green leaves. Refrigerate in a plastic bag for up to a week. Remove leaves just before using roots. Parsley-root leaves may be used in the same manner as regular parsley.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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