Roasted Parsley Root with Red Quinoa

Name: Roasted Parsley Root with Red Quinoa
Yield: Serves 4
Ingredients: ½ teaspoon kosher or sea salt; 1 tablespoon olive oil; Sprigs of fresh parsley, for garnish; 3 tablespoons olive oil; 1 teaspoon sugar; 1 tablespoon finely chopped fresh flat-leaf parsley (or parsley root tops if you have them); ½ teaspoon Dijon mustard; 1 cup (170g) red quinoa; Freshly cracked black pepper, to taste; 1 pound (455g) parsley roots, cleaned and halved; Kosher or sea salt, to taste; ½ teaspoon Worcestershire sauce; 1 ½ tablespoons fresh lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bountiful

By Todd Porter and Diane Cu

Published 2013

About

Often mistaken for parsnip, parsley root has flavors of both carrot and parsley. The unique taste of parsley root brings a wonderful element of interest to many classic whole-grain salads. This simple roasted preparation of roasted parsley root and red quinoa is a satisfying meal in itself.

Ingredients

1 pound (455g) parsley roots, cleaned and halved
1 tablespoon olive oil

Main course
Gluten-free
Vegan

Method

Directions

Preheat the oven to 400°F (205°C).
On a sheet pan, combine the parsley root and oil. Spread the parsley root halves in a single layer. Season with salt and pepper.