A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow. Quite often this root will have the parsley leaves attached to the top of the root, which can be used in the same manner as traditional parsley for garnishing and flavoring foods. The leaves on the root are similar to Curly Leaf Parsley, but broader in width. Parsley roots have a flavor that tastes somewhat nutty with a celery and carrot overtone. It can be served fresh, fried, sautéed, or baked, as an ingredient to soups, stews, rice dishes, salads, vegetables, and other foods.
Parsley roots are available throughout the year. Select those that have fresh, dark green leaves and/or firm, plump roots that do not contain blemishes. To store, moisten lightly, wrap in paper towels and place in the vegetable drawer of a refrigerator. where they should stay fresh for up to one week. When preparing, remove the leaves and dice, shred, or slice for use either cooked or fresh. Parsley root is also known as Hamburg parsley, Dutch parsley, Turnip-rooted parsley, Rock Selinen, and Rock Parsley.