Sunday morning while selecting my usual produce, I noticed this little creamy root I had never seen before. It looked like a mini parsnip. Perplexed, I looked at the tag and read “parsley root”. On the back it said that it can be cooked like other root vegetables. Still intrigued, I asked the vegetable clerk if he ever had it before. Since he had never tried it, I told him I would try it and let him know how it was on my next visit.
I did a little internet search and found out that parsley root originated in the Mediterranean and that it’s popular in Europe. It’s also called Hamburg or Dutch parsley or turnip-rooted parsley. It is most often served raw like celeriac or cooked and mashed with potatoes or used in soups and stews. So, I simply brushed it and boiled it until soft just like a carrot or potato.
As it started to cook, it infused the house with this strong parsley aroma. It was actually quite nice. Once cooked, I scraped the thin peel and it looked like a little creamy carrot. The texture is a little starchy almost like a mixture of carrot and potato. It tastes almost like very dark green celery and carrot. I actually like it as it is really different.
Comparing its nutritional profile to carrots we see that parsley root is very nutritious too. Of course carrots will win almost any battle in the vitamin A department, but parsley root is more expensive than carrots.
| Nutrient per 100 grams (3/4 cup) | Parsley Roots | Carrots | | Calories | 55 | 41 | | Carbohydrates (grams) | 12.3 | 10 | | Protein | 2.3 | 1 | | Fat (grams) | 0.6 | 0 | | Fiber (grams) | 4 | 3 | | Vitamin A (IU) | 25 | 16705 | | Vitamin C (mg) | 41 | 5.9 | | Potassium (mg) | 562 | 320 | | Calcium (mg) | 48 | 33 | | Phosphorus (mg) | 71 | 35 |
Overall, I am happy I tried it and will certainly buy it again and will serve it to my dinner guests. I always try to expand my guests’ culinary boundaries and it also makes for great conversation.
So try something different once in a while. As for myself; I am treating you as guests to my table.
Peace and love,
- Josée
If you like this article, check out…
Sensei Talks: Mediterranean Diet & Colorful Foods for Better Health
Sensei Talks: Healing Foods
Sensei Talks: Oregano for your tastes buds and health
Labels: fruits and vegetables, healthy eating, Josee
|
