Parsley Root

I was looking at the back cover of the Fall issue of Cook's Illustrated, this morning and noticed a picture of parsley root. It looks much like a parsnip but about 1/4 the size. I grow Italian parsley in my herb garden and replant it every other year. I don't recall my parsley having the root system as described on the cover. It seems to me that my parsley is a mass of tight roots, not at all long and separated. What is your experience with parsley root, and how do you cook with it?

I have a friend who's mother would not make a pot of soup without parsley root. I managed to find some and used it in a pot of chicken soup (many years ago) and liked the results, but haven't seen it lately.

[Jenise]

I was looking at the back cover of the Fall issue of Cook's Illustrated, this morning and noticed a picture of parsley root. It looks much like a parsnip but about 1/4 the size. I grow Italian parsley in my herb garden and replant it every other year. I don't recall my parsley having the root system as described on the cover. It seems to me that my parsley is a mass of tight roots, not at all long and separated. What is your experience with parsley root, and how do you cook with it?

Karen, I've only had the pleasure of parsley root a few times because I don't see it often at all to buy--never had it in a restaurant, and have cooked it myself three or four times. Though you're right about the roots looking like parsnips (and having a similar texture), the flavor is almost identical to celery root but perhaps more concentrated. They're tasty on their own, but their size makes them a poor candidate for single-use purposes. I've found their best use grated into mashed potatoes, latkes or creamed soups.