Parsley root can be eaten cooked or raw. It is most popular in central Europe—Austria, Hungary, Poland, and Germany—and in Russia and Holland. It is one of several vegetables and herbs known in Germany as suppengrun or soup greens which are combined with beef or poultry and boiled and used as soups and sauces.
Parsley root was first used for cooking in Germany in the sixteenth century. That is where it got the name Hamburg parsley.
Lentil Soup with Parsley Root and Carrots
1 lb Dried lentils, -washed and drained
1/4 c olive oil
2 Onions or leeks, chopped
1 parsley root, chopped
2 -3 Carrots, sliced
1 c Sliced fennel or celery
8 c Water
Salt & pepper to taste
2 Whole cloves
2 Bay leaves
1 lg Potato, peeled and grated
2 lg smoked sausage, sliced (optional)
2 T balsamic vinegar
In a large pot, heat fat and add carrots, root vegetable and onions. Saute until onions are golden. Add lentils, water, celery, and seasonings. Grate the potato into the mixture and add sausage. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves. Add vinegar just before serving and adjust salt. Serve with a crusty bread and salad. Serves 4-6
Chicken and Parsley Root Salad
Adapted from Saveur.com
Parsley root gives a perfect crunch to this recipe. Serve this between slices of hearty French bread for a sandwich or spoon onto bibb lettuce for a refreshing salad.
2 whole chicken breasts
2 parsley roots, washed and peeled
1⁄4 cup parsley leaves, finely chopped (washed well to remove any dirt, and dried)
1 cup radicchio, cut into thin strips.
1⁄3–1⁄2 cup mayonnaise
Salt and freshly ground black pepper
1. Poach chicken breasts in enough simmering salted water to cover for about 25 minutes, until tender but not dry. Remove from water and set aside to cool.
2. Meanwhile, slice parsley roots first into thin rounds and then into a fine julienne. Place in a mixing bowl.
3. Bone and skin the cooled chicken breasts. Cut the meat into large chunks and add it to the parsley root, along with parsley leaves, radicchio, and mayonnaise. Season with salt and pepper to taste, and toss to combine.
Mashed Potatoes and Parsley Root
adapted from Uncommon Fruits and Vegetables by Elizabeth Schneider
¾ pound parsley root (weighed with leaves)
1 ¼ pounds potatoes, peeled and cut into chunks
Butter to taste
A few Tablespoons hot milk or to taste
S & P (can use white pepper if you like)
Cut off parsley root tops and reserve for use in any recipe calling for parsley. Scrub roots with a brush, then cut into ½ inch slices. Drop parsley root and potatoes into a pot of boiling salted water. Return to a boil and cook until tender – check after about 15 minutes. Drain well. Add butter and hot milk and then mash with an official potato masher. Season to taste with salt & pepper.