Best 2 Roasted Parsley Root Recipes

Roasted parsley root is a delightful and versatile dish that has been enjoyed for centuries. With its earthy, slightly sweet flavor and delicate texture, it can be served as a side dish, appetizer, or even as a main course. Parsley root is a root vegetable that resembles parsnips, and it is packed with nutrients such as vitamin C, potassium, and fiber. Roasting brings out the natural sweetness of the parsley root and caramelizes its exterior, creating a delicious and visually appealing dish. Whether you prefer a simple roasted parsley root dish or one with added herbs, spices, or sauces, there is a recipe out there to suit your taste.

Here are our top 2 tried and tested recipes!

ROASTED CELERY ROOT WITH CUMIN AND PARSLEY

Roasted Celery Root with Cumin and Parsley image

Roasting celery root brings out a sweetness that helps balance some of its trademark earthy bite. The longer you cook it the sweeter it gets. Be wary when using older, cellared celery root, as they tend to be drier, thus requiring longer cooking times than fresher ones in season or at a farmer's market. If you have pomegranate seeds available, a small handful would add some crunch and color to this side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons cumin seeds
1 large celery root (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small red onion
1 cup fresh parsley leaves, loosely packed

Steps:

Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F.
Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

ROASTED PARSLEY ROOT

Roasted Parsley Root image

Parsley root, found in markets with a large Jewish, German, or Polish clientele, tastes like a cross between carrots and celery. Try roasting it using this recipe from chef Marcus Samuelsson's "New American Table" cookbook for delicious results. Use in his Lamb Stew (pictured), if desired.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 13

Ingredients

Juice of 2 lemons
1 cup long beans or green beans, cut into 1-inch pieces
3 cups peeled 2-inch cubes parsley root or celery root
3 tablespoons olive oil
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 tablespoons maple syrup
2 tablespoons unsalted butter
1 teaspoon coarse salt
2 tablespoons soy sauce
1 tablespoon chopped parsley
2 tablespoons chopped mint
2 tablespoons toasted pine nuts, chopped

Steps:

Bring half of the lemon juice and 2 cups water to a boil in a medium saucepan. Add beans and simmer for 2 minutes. Remove from liquid with a slotted spoon; set aside. Add parsley root to liquid and cook for 5 minutes. Drain and set aside.
Add olive oil to skillet and heat over medium heat. Add garlic, thyme, and parsley root; cook, stirring, until garlic is golden, about 5 minutes. Stir in maple syrup, butter, remaining lemon juice, and salt; cook for 2 minutes. Stir in soy sauce, parsley, mint, beans, and toasted pine nuts. Toss to combine and cook until just heated through.

Tips:

Choose the right parsley roots: Look for parsley roots that are firm and have a smooth, unblemished skin. Avoid roots that are soft, wrinkled, or have any signs of damage.
Prepare the parsley roots properly: Before roasting, peel the parsley roots and cut them into evenly sized pieces. This will help them cook evenly.
Season the parsley roots well: Before roasting, toss the parsley roots with olive oil, salt, and pepper. You can also add other herbs and spices, such as garlic, thyme, or rosemary.
Roast the parsley roots at a high temperature: This will help them caramelize and develop a delicious flavor.
Roast the parsley roots until they are tender: The parsley roots should be tender when pierced with a fork. The roasting time will vary depending on the size of the roots and the temperature of the oven.

Conclusion:

Roasted parsley roots are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. If you are looking for a healthy and flavorful way to add more vegetables to your diet, roasted parsley roots are a great option.