Basic Use and Preparation

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.