Parsley root is a typical winter vegetable and ideal for stews and fine cream soups. The rather inconspicuous roots have much more to offer. Gourmets glaze them in honey, season with white wine and serve them with game and poultry. For a delicious puree, the vegetables are cooked with potatoes in a little liquid for 15 minutes, half salt water and half each. Then add butter, salt, pepper and nutmeg and crush. The delicate roots are also a pleasure in risotto, from the wok, gratinated with parmesan and grated in a winter salad. The leaves can be chopped and sprinkled over the dish for a fine flavor.
The aroma is due to the essential oils, which also support digestion and kidney activity. In addition, the parsley root supplies the body with vitamin C, provitamin A, B vitamins and the minerals potassium, calcium and iron.
Botanically, the parsley root belongs to the umbelliferous family and is closely related to the leaf parsley. It originally comes from the Mediterranean region and has been known there as an aromatic and medicinal plant since ancient times. The parsley root is yellowish on the outside with darker ring stripes and white on the inside. It looks similar to the parsnip, but is more elongated and tapered towards the front. The parsnip has a thicker head section and is up to 40 centimeters larger than the parsley root, which is at most 20 centimeters long.
Parsley root can be found directly at the producer, on the weekly market, but also in well-stocked supermarkets. The roots should be firm, smooth, and crisp with fresh green, with smaller specimens being particularly tender. Parsley roots, wrapped in a damp cloth, are kept in the vegetable compartment of the refrigerator for two to three weeks. Before being prepared, they are thoroughly brushed, washed and peeled with a peeler, similar to the carrot. The ends are removed and, depending on the recipe, cut into slices, pencils or cubes. (Heike Kreutz, aid)