Parsley Root

A winter root that has long been stirred in the soup pots of Germany, Holland, and Poland, this Old World vegetable is raised almost exclusively in New Jersey, in our country, and in very small volume. It is an unusual member of the umbelliferous family in that it is cultivated for its root, rather than its leaves—although they may be eaten as well, tasting rather like slightly bland flat-leaf Italian parsley. The small, irregularly shaped vegetable looks like a small parsnip (often double-rooted) attached to large, feathery parsley leaves. The taste, between celeriac and carrot, adds depth and aroma to braises, stews, and soups, particularly hearty main-course types.