parsley root (chopped)

parsley root (chopped)

Parsley root (also known by the German name Knollenparersilie or Wurzelparersilie and the scientific name Petroselinum crispum var. tuberosum) is a root vegetable that is closely related to the well-known parsley. The root itself is cream-colored and has a mild, earthy flavor with a slight parsley note.
Parsley root is mainly grown in Central and Northern Europe and looks like a small parsnip. Sometimes parsley root also grows round like celeriac. Parsley root originally comes from the eastern Mediterranean, but was already highly valued by the Romans and Greeks in ancient times.
Growing parsley root is similar to growing carrots and parsnips and requires loose and well-drained soil for sufficient growth. The location should be sunny to partially shaded. Parsley root is harvested in autumn, but can also overwinter in the ground.

Application of parsley root

Dried and chopped parsley root is a spice with a rich flavor and a wide range of uses. Parsley root is becoming increasingly popular in today's vegetarian cuisine and is often used in soups or stews. Parsley root can be added to soups and stews to give them an earthy flavor. Parsley root also goes particularly well with vegetable or chicken soups.
Among other things, it can also be added to potatoes or mashed potatoes. To do this, the potatoes are boiled with the parsley root, mashed and refined with butter, salt and a little nutmeg.

Overall, parsley root is a spice that deserves much more attention. With its mild, nutty taste that is strongly reminiscent of celery and parsley, it enhances many dishes and meals, such as soups, stews and purees.

Storage:

Parsley root should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.

Contents: 30g in a practical refill bag