Parsley root is crispy, yet soft texture when raw and a smooth and creamy texture when cooked. The taste of Parsley root is likened to a combination of celeriac, parsley and carrot. The tuber is very aromatic and is sometimes used as an herb. The entire Parsley plant, roots and greens, is edible.
Parsley is available throughout the summer and fall in New England
Parsley root is scientifically known as Petroselinum crispum var. tuberosum. The particular variety of parsley grown for its taproot is called Hamburg Parsley, named for the place it is believed to have originated. It is also commonly known as Rooted Parsley and Dutch Parsley. Though it has similarly-shaped leaves, it should not be confused with Italian flat leaf parsley nor the common curly variety, as neither of these produce edible roots
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 crudité platter. The root should be peeled before use. Slice Parsley root into thin rounds and fry for chips or grate and make into fritters. Roast or boil Parsley root to soften and puree for soups and sauces, or combine one part Parsley root with three parts boiled potatoes for a twist on traditional mashed potatoes. Parsley root can be paired with lamb, poultry, cabbage, horseradish, thyme, sweet potato, shallots and hearty grains. Chopped Parsley root can be added to soups and stews for an aromatic addition. Though this particular variety of Parsley is grown for its root, the leaves can also be used as a fresh garnish or as a flavoring herb in soups and stews; use as you would in any recipe for fresh Parsley. If you intend to use the greens as well, separate them from the root to store. When refrigerated, Parsley root will keep for about two to three weeks, longer than the greens, which only keep for about a week.