Posts tagged ‘soups’
There’s nothing unusual about everyday, run-of-the-mill parsley, unless it happens to be its strange, downright freaky relative: Hamburg parsley. This type of parsley has a shockingly enormous root that passes easily for a parsnip.
Parsley root — as it is known more simply — is a hearty vegetable that can be used interchangeably with carrots, turnips, parsnips and celeriac in soups, stews and other dishes. It can also be served fresh, fried, sautéed and baked.
The savory root vegetable — which was going recently at the Union Square Greenmarket for $1.75 a pound — is said to taste like a mix of celery, turnips and parsley topped off with a slightly nutty flavor. It is widely used in central and Eastern European cuisines in soups and meat and vegetable stews and casseroles.
Parsley root goes by a variety of other names, including turnip-rooted parsley, Dutch parsley, Rock parsley, Rock Selinen and Heimischer.