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Parsley Root Delivery or Pickup
The Instacart guide to parsley root products
About parsley root
Parsley root is a carrot-shaped vegetable that usually grows between 2 and 6 inches long. Its color is typically beige-white, and it frequently sprouts double-rooted. Its aromatic foliage is edible, which is why grocers often sell it with the tops attached.
Its Italian parsley-like leaves are dark green, finely cut, and flat. Don't confuse these greens with the kind you might grow in a garden. Those more popular varieties of parsley are the ones commonly used to flavor cuisine.
Also called Hamburg, Dutch, and turnip-rooted parsley, this particular variety looks a lot like a parsnip. However, parsnips are creamier in color and have a sweeter, more earthy flavor. This large taproot is a member of the carrot family and has a bold flavor profile that's rather unique. It combines the essence of celery, parsley, and carrot on your tongue.
Often overlooked in America, cooks across Europe use this popular root in many dishes. It provides plenty of nutrients too. A 3.5-ounce serving provides a variety of vitamins and minerals such as:
- Vitamin C.
- Vitamin B9 (folate).
- Potassium.
- Magnesium.
- Zinc.
- Phosphorus.
- Iron.
How to pick out parsley root
This autumnal vegetable matures late in the year, so expect to find the freshest selections on shelves starting in fall. The growing season often runs through spring. Look for a firm, uniformly-sized parsley root that's pale beige, unblemished, and soft-spot-free.
It's best to grab a bunch containing roots that are roughly the same size for easier dicing. Also, pick those with sparse secondary roots, so you don't have to peel the tubers. The leaves should be bright green and feathery, and the best-tasting parsley roots are small to medium-sized.
How to use parsley root
Parsley root can be eaten raw or cooked in a variety of ways. Treat it just like a carrot, as these roots are virtually interchangeable in most recipes. You can steam and puree it or use parsley root as a bed for pot roast. Chop it up and add it to veggie bakes and hearty stews for a boost of aroma and flavor.
Parsley root pairs well with onions and other tubers like turnips and potatoes. Try combining one part parsley root with three parts potatoes, boil, and mash for a fresh twist on a family staple. Feel free to eat parsley root raw. Shred-it and mix it into coleslaw, or dice it and toss it on a bed of salad greens. They also make an interesting addition to a crudité platter.
When you're ready to cook the root, give it a good scrub to get the dirt off. Don't feel obligated to peel it, especially if you're going to cream or bake it in a casserole, although, you may want to remove the finer roots. Wait to trim off the leaves until you're ready to use the tubers. Once you do trim off the tops, wash and dry them, and use them like you would use regular parsley.
If these parsley roots tips got your wheels turning and your mouth watering, head over to your Instacart app and add a couple of bunches to your cart. A shopper could be at your door in as little as 2 hours with your grocery order, and you can have parsley-root soup with truffled chestnuts on your table tonight!
Parsley Root Near Me
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FAQs about parsley root
The greens are best eaten within a couple of days and will become soft and discolored when it's time to toss them out. The roots, however, can be stored in a cool place for several weeks with a bit of tender loving care. If it starts to go flabby, not all is lost. These yummy tubers can still be pureed or baked into a delicious meal.
Like most roots, parsley produces ethylene as it matures. This gas can make it appear withered or feel slimy. If you spot any mold, they've definitely gone bad. Don't try to cut off the moldy spots, as its roots travel surprisingly deep into the parsley. When in doubt, give them the smell test. Any unpleasant odors are a sure indicator that it's time to order some more fresh parsley root.
Parsley root will store well for a week or two if you use these tips:
- Before storing it in the fridge, sprinkle cut areas with lemon juice to prevent discoloration.
- Wrap it in a paper towel to absorb any moisture.
- Store the roots and greens separately in the fridge using a breathable reusable produce bag.
- You can also dry parsley root in the oven and store it in a dark, airtight container. When done properly, it may keep over the season, but check regularly for signs of mold or rot.