Also known as Dutch parsley, the unsung hero of the vegetable world, it’s said that parsley root first made its appearance in the 15th century as the main ingredient in a Dutch vegetable stew.
This marvellous-tasting member of the carrot family has an aromatic taste somewhere between celery root, carrot and parsley. Usually eaten cooked, this tasty root can also be steamed, creamed and even dried. It’s great in soups, stews, fried as fritters or chips, or grated raw into salads and slaws. Both the taproot and leaves are edible and high in vitamin C.
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