It’s a Parsnip, it’s a Carrot - No, it’s Parsley Root
My choice for this weeks unusual vegetable is Parsley Root (Petroselinum crispum variety tuberosum), also known as Rooted parsley, Turnip-Rooted Parsley, Dutch Parsley, Hamburg Parsley or Heimischer. It’s a winter root that has been used for centuries for soups and stews in the “Old World” but is fairly unknown and underutilized everywhere else - at least in the culinary community.
Parsley root extract has been shown to be useful for chronic liver and gallbladder diseases. It is a diuretic, blood purifier, carminative, and hepatic.
The parsnip-like root is white, dry and has a flavor somewhat like celery, turnips, and, of course, parsley. It’s usually available August through April, being at it’s peak in November through February. Use it like you would a parsnip, carrot, celery root or turnip. Think aromatic, a little aggressive, herbal and pungent.
