Best 2 Roasted Parsley Root Recipes

Embark on a culinary journey with roasted parsley root, a delightful vegetable that transforms into a savory delicacy when kissed by the heat of the oven. Its earthy, nutty flavor takes center stage, complemented by a hint of sweetness. This versatile root vegetable can be roasted on its own or paired with other root vegetables like carrots, parsnips, and potatoes for a colorful and flavorful medley. Whether you prefer it as a simple side dish or incorporated into hearty salads, soups, stews, or even pasta dishes, roasted parsley root adds a unique depth of flavor to any meal. Discover three enticing recipes within this article that showcase the versatility of roasted parsley root, offering options for every palate and occasion.

Here are our top 2 tried and tested recipes!

ROASTED CELERY ROOT WITH CUMIN AND PARSLEY

Roasted Celery Root with Cumin and Parsley image

Roasting celery root brings out a sweetness that helps balance some of its trademark earthy bite. The longer you cook it the sweeter it gets. Be wary when using older, cellared celery root, as they tend to be drier, thus requiring longer cooking times than fresher ones in season or at a farmer's market. If you have pomegranate seeds available, a small handful would add some crunch and color to this side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons cumin seeds
1 large celery root (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small red onion
1 cup fresh parsley leaves, loosely packed

Steps:

Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F.
Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

ROASTED PARSLEY ROOT

Roasted Parsley Root image

Parsley root, found in markets with a large Jewish, German, or Polish clientele, tastes like a cross between carrots and celery. Try roasting it using this recipe from chef Marcus Samuelsson's "New American Table" cookbook for delicious results. Use in his Lamb Stew (pictured), if desired.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 13

Ingredients

Juice of 2 lemons
1 cup long beans or green beans, cut into 1-inch pieces
3 cups peeled 2-inch cubes parsley root or celery root
3 tablespoons olive oil
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 tablespoons maple syrup
2 tablespoons unsalted butter
1 teaspoon coarse salt
2 tablespoons soy sauce
1 tablespoon chopped parsley
2 tablespoons chopped mint
2 tablespoons toasted pine nuts, chopped

Steps:

Bring half of the lemon juice and 2 cups water to a boil in a medium saucepan. Add beans and simmer for 2 minutes. Remove from liquid with a slotted spoon; set aside. Add parsley root to liquid and cook for 5 minutes. Drain and set aside.
Add olive oil to skillet and heat over medium heat. Add garlic, thyme, and parsley root; cook, stirring, until garlic is golden, about 5 minutes. Stir in maple syrup, butter, remaining lemon juice, and salt; cook for 2 minutes. Stir in soy sauce, parsley, mint, beans, and toasted pine nuts. Toss to combine and cook until just heated through.

Tips:

Choose fresh, firm parsley roots for the best flavor and texture.
Scrub the parsley roots well before roasting to remove any dirt or debris.
Cut the parsley roots into uniform-sized pieces to ensure even cooking.
Toss the parsley roots with olive oil, salt, and pepper to enhance their flavor.
Roast the parsley roots at a high temperature for a crispy exterior and tender interior.
Keep an eye on the parsley roots while roasting to avoid burning.
Serve the roasted parsley roots immediately as a side dish or snack.

Conclusion:

Roasted parsley root is a delicious and versatile dish that can be enjoyed as a side dish or snack. It is a good source of vitamins and minerals, and it is also low in calories and carbohydrates. With its earthy flavor and crispy texture, roasted parsley root is a great way to add some variety to your meals. So next time you're looking for a healthy and flavorful side dish, give roasted parsley root a try!