How to Prepare Parsley Roots

The parsley root closely resembles the parsnip in appearance, but it is typically smaller and whiter with a milder flavor. This root crop is a Mediterranean native that may also be referred to as rooted parsley, Hamburg parsley, Dutch parsley, rock parsley or turnip-rooted parsley. Look for these veggies year round. The tastiest specimens appear in January and February when the cold weather imparts extra flavor to the roots and kisses them with a touch of sweetness. Does this Spark an idea?

Print this article

Clean, sharp knife
Vegetable peeler (optional)
Colander

Instructions

- 1
  
  Choose small- to medium-sized fresh, firm, unblemished parsley root with leaves attached. If the leaves look wilted, the root is not fresh.
- 2
  
  Cut the greens off with a clean, sharp knife and set them aside.
- 3
  
  Cut the fine roots off of the parsley root and discard them. Scrub the root thoroughly with a vegetable brush under cold running water. Pat it dry.
- 4
  
  Peel the root with a vegetable peeler, if you wish. This is not necessary since the skin tastes good and is healthy for you.
- 5
  
  Wrap excess parsley roots in moist paper towels. Refrigerate them in the crisper drawer for up to a week.
- 6
  
  Rinse the greens well under cold running water and drain them in a colander. Pat them dry. Use the leaves as you use parsley stems and leaves. If you’re not ready to use them, seal them in a plastic food storage bag and refrigerate them in the vegetable crisper for up to a week.