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

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

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.