Parsley Root

Parsley’s bottom half is a tuber with great potential—use it in soups, salads, or even as a side dish.

Relatively unknown in the United States, parsley root has been added to hearty winter soups and stews in Europe for ages. Tasting a bit like celeriac and more delicate than the parsnip (which it resembles), the tuber is delicious pureed as a side dish—and we love it raw in salads, thinly sliced or julienned.

Parsley Root

Parsley’s bottom half is a tuber with great potential—use it in soups, salads, or even as a side dish.

Relatively unknown in the United States, parsley root has been added to hearty winter soups and stews in Europe for ages. Tasting a bit like celeriac and more delicate than the parsnip (which it resembles), the tuber is delicious pureed as a side dish—and we love it raw in salads, thinly sliced or julienned.

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