Organic parsley roots
The parsley root is a slender root vegetable that resembles a white carrot, with a light flavor of parsley and celery. The distinctive flavor makes the root vegetable suitable for many different dishes.
Parsley roots have a long season from around September to April. This means it can be enjoyed in a wide variety of fall, winter and spring dishes.
Before winter sets in, cover the fields with a thick layer of straw to insulate and protect the soil from freezing and destroying the parsley roots. When parsley roots remain in the ground throughout the season, they retain their freshness. DanRoots has a special set-up that can harvest in all kinds of weather, and even though snow and frost can sometimes be tough, fresh produce can be delivered.
Parsley roots are rich in dietary fiber, vitamins and minerals, and are rich in vitamin C, folate and iron. which, among other things, contribute to the normal function of the immune system.
It’s easy to confuse parsley roots and parsnips – but if you’re unsure whether it’s one or the other, here’s an easy rule of thumb. The parsley root is usually smaller and narrower than the parsnip and the top curves upwards, unlike parsnips. Hence the mnemonic: parsnip down by the neck.
Seasonal
SEPTEMBER-APRIL
Storage
In the fridge’s crisper drawer.
Many applications
Parsley roots have a light parsley and celery flavor that makes them a great flavoring in many dishes. They are great in stews and soups, adding great flavor and texture. The parsley roots can also be cut into smaller cubes and fried in a pan or baked in the oven until tender. Together with other root vegetables, they can also be used in a mash or as a “dough” for a rösti root vegetable. The parsley roots can also be coarsely grated or cut into paper-thin slices and used as a delicious element in salads.
By turning the cut parsley roots with a little lemon juice, the bright color is retained.
We always recommend that root vegetables are washed well before cooking to avoid soil bacteria in the kitchen.
