How to Prepare Parsley Roots

Print this articleThe parsley root closely resembles the parsnip in appearance, but it is typically smaller and whiter with a milder flavor. This root crop is a Mediterranean native that may also be referred to as rooted parsley, Hamburg parsley, Dutch parsley, rock parsley or turnip-rooted parsley. Look for these veggies year round. The tastiest specimens appear in January and February when the cold weather imparts extra flavor to the roots and kisses them with a touch of sweetness.

Related Searches:Difficulty:EasyInstructions Things You'll NeedClean, sharp knifeVegetable peeler (optional)ColanderSuggest Edits1

Choose small- to medium-sized fresh, firm, unblemished parsley root with leaves attached. If the leaves look wilted, the root is not fresh.

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Cut the greens off with a clean, sharp knife and set them aside.

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Cut the fine roots off of the parsley root and discard them. Scrub the root thoroughly with a vegetable brush under cold running water. Pat it dry.

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Peel the root with a vegetable peeler, if you wish. This is not necessary since the skin tastes good and is healthy for you.

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Wrap excess parsley roots in moist paper towels. Refrigerate them in the crisper drawer for up to a week.

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Rinse the greens well under cold running water and drain them in a colander. Pat them dry. Use the leaves as you use parsley stems and leaves. If you’re not ready to use them, seal them in a plastic food storage bag and refrigerate them in the vegetable crisper for up to a week.

ReferencesHarvest Wizard: Parsley RootRecipe Tips: Parsley RootResourcesOrthodox Union: Storing Fresh Dill and Fresh ParsleyRead Next:

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