Harvest to Table

Parsley root is a carrot-shaped, beige-white root whose flavor is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. This winter and early spring vegetable can be steamed, boiled, puréed, or creamed. Use parsley root in braises, soups, stews, and vegetable mixes to add depth and aroma. It works particularly well [...]