Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

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
  • Kosher or sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup (170g) red quinoa

For the Dressing

  • 3 tablespoons olive oil
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • 1 tablespoon finely chopped fresh flat-leaf parsley (or parsley root tops if you have them)
  • ½ teaspoon kosher or sea salt
  • 1 teaspoon sugar
  • Sprigs of fresh parsley, for garnish

Method

Directions

  1. Preheat the oven to 400°F (205°C).
  2. On a sheet pan, combine the parsley root and oil. Spread the parsley root halves in a single layer. Season with salt and pepper. Roast for 15 to 20 minutes, until tender.
  3. In a saucepan, combine the quinoa with 2 cups (480ml) water. Bring to a simmer, cover, then reduce the heat to low and cook for 15 minutes, or until the water is fully absorbed.
  4. Make the dressing: In a bowl, whisk together the dressing ingredients.
  5. In a medium bowl, toss the quinoa with the dressing. Plate the quinoa and top with the roasted parsley roots. Garnish with a sprig of parsley.

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