Parsley root is light beige, shaped like a carrot, but slender like a parsnip.
Parsley root is often prepared with other root vegetables like turnips, parsnips, and carrots and can be substituted in recipes calling for any of those items. Parsley root is generally cooked before eating, but it can also be served raw in slaws, salads or on a crudite crudité. platter Parsley is a member of the carrot family that includes celery, fennel, anise and dill. Parsley root is light beige, shaped like a carrot, but slender like a parsnip. The flavor is described as a taste between celery and carrots with a little parsley leaf and turnip. Parsley root has a more delicate, sweeter and more herbal taste than Both the root and the leaves of parsley root, also called turnip-rooted parsley, are edible. The root was first used for cooking in 16th century Germany, where it is known as Hamburg parsley, and it has large turnip-like roots and fern-like leaves that taste like celery. Parsley root has long been used as a winter vegetable in Germany, Holland and Poland. Parsley root (also known as turnip rooted parsley, Dutch parsley, rooted parsley, Hamburg parsley and – confusingly – parsnip rooted parsley)…. 1  is pale – almost white – in colour. 2  has a clean, fresh aroma. 3  tends to have a long, slender, tapered shape. 4  has a parsley-like flavour which some compare to celery. Parsley root and parsley are high in vitamins A, C and K and contain copper, iron and iodine. Parsley root is high in sodium, folic acid, potassium, calcium, phosphorus, protein and fiber. It has a substantial amount of flavonoids and is a strong antioxidant. A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow. Quite often this root will have the parsley leaves attached to the top of the root, which can be used in the same manner as traditional parsley for garnishing and flavoring foods. Parsley root looks deceptively similar to a parsnip, but is a purer white with a less earthy flavor, and it's often sold with its parsley-like tops still attached. A commonly used ingredient in the Netherlands, Germany, and Poland, parsley root is fairly unusual in the United States. Like the parsnip, the parsley root is a pale color and similar to the carrot in appearance. Steve Albert, a California nurseryman and author of the Harvest to Table website, describes parsley root's taste as a combination of celeraic and carrot with hints of celery, turnip and parsley leaf..
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what is parsley root