This grapefruit-sized fruit actually grows on a climbing cactus. Its spongy pulp is white or sometimes pinkish red, sweet and juicy with numerous tiny edible black seeds scattered throughout
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Inventory, 12 ct : 0
This item was last sold on : 01/23/15
Parsley root is available year round with a peak season during the winter.
Parsley root is botanically known as Petroselinum crispum and commonly known as rooted parsley, dutch parsley and Hamburg parsley. Hamburg parsley is the specific variety of parsley grown for its root vegetable rather than its herbaceous green top. It should not be confused with common curly parsley or Italian flat leaf parsley as neither of these varieties produce edible roots.
Parsley root has the initial, potentially misleading appearance of a turnip or parsnip with its cylindrical and tapered shape, muted tones of white coloring roughened with dirt and furrowed textures. Parsley root has the reflective herbaceous qualities of parsley leaf with earthy undertones. It has a snappy, yet tender texture when raw and a smooth and creamy texture once cooked. The entire Parsley plant, roots and greens, is edible.
Parsley root is common in Central and Eastern European cuisines, particularly in winter recipes. It can be utilized as a main ingredient and supporting element. Multiple cooking methods can be utilized: roasting, boiling, braising and pureeing. Parsley root has many complementary flavor pairings, including: truffles, apples, fennel, potatoes, almonds, hazelnuts, cinnamon, aged cheddar cheeses and sheep's cheeses, butter, garlic, pork, poultry, lobster and smoked fish. The leaves can also be used as a fresh garnish, salad herb or as a pot herb in soups and stews. Do not separate the root from the leaves until ready to use.
Parsley root evolved from a wild plant native to the eastern Mediterranean region. Though cultivated varieties are grown throughout the Northern Hemisphere in both the New and Old World, Parsley root remains commercially relevant as a culinary crop primarily in Central and Eastern Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Parsley Root. One is easiest, three is harder.