Root Parsley Recipes

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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.

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7 thoughts on “Root Parsley Recipes

  1. Is root parsley the same thing as parsley root – which sort of resembles a parsnip? If so, I always put one into my chicken soup. (In the States, I would use parsnips, but they usually aren’t available here.)

    Shavua tov!

  2. It is the same. I actually did not know the English word for it so I had to look it up and Wikipedia calls it “root parsley”. In fact this vegetable is quite new to me altogether; I had never heard of it until a few months ago.
    I thought it was a vegetable that was more widely available in cold countries so I would never have imagined that it was possible to find it in Israel. Great idea about the chicken soup.

  3. Pingback: Healthy and Favorite Recipes of 2011 | Ilana-Davita

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