A.K.A

Hamburg parsley; rooted parsley, and turnip-rooted parsley

What is it?

Parsley root looks deceptively similar to a parsnip, but is a purer white with a less earthy flavor, and it’s often sold with its parsley-like tops still attached. A commonly used ingredient in the Netherlands, Germany, and Poland, parsley root is fairly unusual in the United States.

How to choose:

Select roots that are firm and free of blemishes.

How to prep:

Parsley root should be peeled before using. Shred it raw for salads, roast it in chunks, or add it to soups and stews. You can also use parsley root’s leaves as you would ordinary parsley, though they’re tougher and may not be as flavorful as the variety grown specifically for its leaves.

How to store:

To store, remove the tops if they’re still attached. Wrap the roots in a paper towel and put them in a plastic bag. They should keep in your fridge’s crisper drawer for up to a week.

Recipes

• 
  Recipe

  Spaghetti Frittata with Arugula and Fresh Herbs

  If you have leftover cooked pasta in the fridge, this is a great way to use it up.

• 
  Recipe

  Potato Skin Curls with Fresh Herbs

  These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll…

• 
  Recipe

  Double-Mushroom Ragoût

• 
  Recipe

  Crab & Scallion Stuffed Shrimp

  For this recipe, avoid shrimp that's already been deveined; because it's been slit down the back, it can't be butterflied properly.

• 
  Recipe

  Winter Vegetable Soup with Coconut Milk & Pear

  Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.

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  Recipe

  Herb-Coated Tilapia with Lemon