How to Cook with Parsley Root
Recipes in this Video
Originating in Central and Eastern Europe, parsley root soup has become a comforting dish in various cuisines. Traditionally, it was a way to utilize the often-overlooked parsley root, which is rich in flavor and nutrients. Today, this soup is enjoyed for its creamy texture and earthy taste, making it a popular choice in modern American kitchens, especially during colder months.
Ingredients
- ●parsley root
- ●onion
- ●garlic
- ●potato
- ●carrot
- ●celery
- ●vegetable broth
- ●olive oil
- ●salt
- ●black pepper
- ●heavy cream
- ●fresh parsley
- ●lemon juice
- ●nutmeg
Instructions
- 1Peel and chop the parsley root, potato, carrot, and celery into small pieces.
- 2Dice the onion and mince the garlic.
- 3Heat olive oil in a large pot over medium heat until shimmering.
- 4Add the onion and garlic; sauté until translucent, about 3-4 minutes.
- 5Add the chopped parsley root, potato, carrot, and celery; cook for another 5 minutes, stirring occasionally.
- 6Pour in the vegetable broth and bring to a boil.
- 7Reduce heat and simmer until vegetables are tender, about 20 minutes.
- 8Remove from heat and let cool slightly.
- 9Blend the soup until smooth using an immersion blender or regular blender.
- 10Return the soup to the pot and stir in heavy cream, salt, and black pepper to taste.
- 11Add a pinch of nutmeg and lemon juice; stir to combine.
- 12Heat gently until warmed through, about 5 minutes.
- 13Serve hot, garnished with fresh parsley.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb parsley root, peeled and cut into 1-inch pieces
- ●1 lb carrots, peeled and cut into 1-inch pieces
- ●3 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried thyme
- ●1 tsp garlic powder
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the parsley root and carrots.
- 3Drizzle the olive oil over the vegetables and toss to coat evenly.
- 4Sprinkle the salt, black pepper, dried thyme, and garlic powder over the vegetables and mix well.
- 5Spread the vegetables in a single layer on a baking sheet.
- 6Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- 7Remove from the oven and let cool for a few minutes.
- 8Transfer to a serving dish and garnish with fresh parsley before serving.
Equipment
Ingredients
- ●1 lb parsley root, peeled and chopped
- ●2 medium potatoes, peeled and chopped
- ●1/2 cup heavy cream
- ●2 tbsp unsalted butter
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1In a large pot, add the chopped parsley root and potatoes. Cover with water and bring to a boil.
- 2Reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
- 3Drain the vegetables and return them to the pot.
- 4Add the heavy cream, butter, salt, pepper, and nutmeg to the pot.
- 5Using an immersion blender, puree the mixture until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- 6Taste and adjust seasoning if necessary.
- 7Serve warm, garnished with fresh parsley.
Equipment
Salsa Verde is a staple in Mexican cuisine, often used as a condiment for tacos, enchiladas, and grilled meats. Its vibrant green color and tangy flavor come from tomatillos, which are a key ingredient. The sauce reflects the diverse culinary traditions of Mexico, where fresh ingredients and bold flavors are celebrated. Salsa Verde can vary in heat and flavor depending on the type of peppers used and is commonly found in both home kitchens and restaurants throughout the country.
Ingredients
- ●tomatillos
- ●jalapeños
- ●onion
- ●cilantro
- ●lime juice
- ●salt
Instructions
- 1Husk and rinse the tomatillos under cold water.
- 2Roast the tomatillos and jalapeños on a hot skillet until charred.
- 3Remove stems from jalapeños and place tomatillos and jalapeños in a blender.
- 4Add chopped onion, cilantro, lime juice, and salt to the blender.
- 5Blend until smooth, adjusting seasoning to taste.
- 6Serve fresh with tortilla chips or as a condiment for tacos.
Ingredient Alternatives
tomatillos
Healthier: green tomatoes
Cheaper: canned tomatillos
Canned tomatillos are often less expensive and still provide a similar flavor.
jalapeños
Healthier: serrano peppers
Cheaper: banana peppers
Banana peppers are milder and more affordable.
cilantro
Healthier: parsley
Cheaper: dried cilantro
Dried cilantro is a budget-friendly alternative.
Techniques
Equipment
Also Known As
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