When I got a whole kilo of root parsley in my CSA basket last Thursday, I was not sure what to do with it. I decided to try a variation on my Easy Potato Kumara Mash recipe (incidentally the most popular post on this blog) and then searched the web for more.
Easy Potato Root Parsley Mash:
– root parsley
– the same volume of potatoes
– garlic cloves
– salt and pepper
Peel and thickly slice the vegetables. Put them in a saucepan along with the garlic and cover with water. Boil for about 20 minutes. Drain, mash and season to taste. Add a bit of olive oil or a tbsp of fresh cream.
Fried Root Parsley with Ginger:
– 2 or 3 parsley roots
– Olive oil
– 1 tsp of fresh grated ginger
– 1 tbsp of honey
– 1 tbsp of soy sauce
– fresh ground pepper
Peel and slice the roots. Steam for 6-8 minutes. Drain well.
Heat the olive oil in a frying pan. Fry the parsley root slices with the ginger. When they start to brow, add the honey and mix well. Add the soy sauce and the pepper just before serving.
Hannah's Nook 