Label
All
0
Clear all filters

Basic Use and Preparation

Appears in
top 1000Roots: The Definitive Compendium
Roots

By Diane Morgan

Published 2012

  • About
These aromatic roots are usually, but not always, eaten cooked. Prepared and eaten like celery or parsnips, parsley roots can be boiled, steamed, simmered, roasted, or added to soups and braises. The feathery tops can be plucked from their fine stems and used raw in salads or added to soups or braises.
To prepare a parsley root, scrub with a vegetable brush under cool running water, then trim off the ends and peel with a swivel or serrated peeler. Shred, grate, or cut as directed in individual recipes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title