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the top is a parsley root; the bottom, larger root is a parsnip

parsley Root

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How to Store Parsley Root: remove parsley greens from parsley roots if your roots come with the greens. Store in the same bag if you like, just separated! Use the parsley greens just like parsley: since what you have is parsley! The roots will keep longer than the greens. (carrots store longer than chard, etc.)

recipes for parsley: you can eat the parsley root greens exactly as parsley: it is parsley

Parsley Root  also called Dutch Parsley, Hamburg Parsley, Rooted Parsley, Turnip-Rooted Parsley, Heimischer, Petoushka

Parsley Root is sometimes called Hamburg Parsley. It’s often called to be cooked with other roots together, and this vegetable is crucial for the flavoring of some traditional chicken soup recipes. You can add this chopped vegetable anywhere you’re cooking up carrots, celery and onions for a vegetable soup or braise, or a meat-based concoction. The leaves are just parsley leaves, and they are great to cook/eat raw as well, anywhere you would use parsley.

Lentil Soup with Parsley Root and Carrots
1 lb  Dried lentils, -washed and drained
1/4   c  Lard, bacon drippings, -or oil
2 md  Onions or leeks, chopped
1 parsley root or parnsip, chopped
2  md Carrots, sliced
1 c  Sliced fennel or celery
8 c   Water
1 t Salt to or to taste
Several whole black pepper-corns
2  Whole cloves
2  Bay leaves
1 lg Potato, peeled and grated
2  lg Links (or 4 small) smoked -sausage, skin pricked-with fork
 2 tb Good vinegar

In a large pot, heat fat and add carrots, root vegetable and onions. Saute until onions are golden. Add lentils, water, celery, and seasonings. Grate the potato into the mixture and add sausage. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves. Add vinegar just before serving and adjust salt. Serve with a crusty bread and salad.  Serves 4-6

Mashed Potatoes and Parsley Root adapted from Uncommon Fruits and Vegetables by Elizabeth Schneider

¾ pound parsley root (weighed with leaves)
1 ¼ pounds potatoes, peeled and cut into chunks
Butter to taste
A few Tablespoons hot milk or to taste
S & P (can use white pepper if you like)

Cut off parsley root tops and reserve for use in any recipe calling for parsley. Scrub roots with a brush, then cut into ½ inch slices. Drop parsley root and potatoes into a pot of boiling salted water. Return to a boil and cook until tender – check after about 15 minutes. Drain well. Add butter and hot milk and then mash with an official potato masher. Season to taste with S & P.

Soup of Winter Vegetables and Dried Mushrooms adapted from Uncommon Fruits and Vegetables by Elizabeth Schneider   4 generous servings

1/3 cup dried mushrooms, such as porcini, or mixed exotic
1 cup hot water
½ pound leeks, halved lengthwise and cleaned
2 Tablespoons fat such as butter, bacon fat, or other
¾ pound parsley root, scrubbed and washed (reserving leaves for another use)
½ pound carrots, peeled and diced
1 celery stalk with leaves, chopped small
1 ½ pounds potatoes, peeled and diced
6 cups hearty stock: such as beef, chicken, lamb or ham, or of course vegetable broth!
S & P to taste, use plenty of pepper!

Break mushrooms into small pieces if necessary, and then soak in hot water 20-30 minutes. Cut off the darkest green upper parts of the leeks and then toss or save for making stock. Slice the lighter green and white parts into thin pieces. Heat fat in a large flameproof casserole and stir in leeks, parsley root, carrots, and celery; cook over moderately  low heat until softened, about 10 minutes. Drain the mushrooms, saving the soaking liquid. Rinse the mushrooms lightly (removes any lingering dirt) then add the shrooms and soaking liquid to the soup pot. Add the potatoes and the stock. Partially cover and simmer until potatoes are tender - 30-45 minutes. Season to taste with S & P, then simmer a bit longer. Top soup bowls with freshly chopped parsley (the reserved tops from the roots, of course!)

Chef Jean Joho’s Parsley Root Soup adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider   4 generous servings

Gently cook mirepoix (small dice of celery, onions or leeks, and carrots) with diced parsley root in vegetable or olive oil or butter. Add soaked white beans and vegetable stock and cook until tender. Save some beans for garnish. Puree everything (minus the reserved white beans) until smooth. Garnish with fried parsley leaves (optional) (or just freshly chopped parsley), the beans, and julienne of smoked quail, if you happen to have some of that lying around. :-)  (in other words, in my kitchen the quail part is optional. –julia)

Chicken and Parsley Root Salad
Adapted from submitted by Simon S.
Parsley root gives a perfect crunch to this recipe. Serve this preparation between slices of hearty French bread for a sandwich or spoon onto bibb lettuce for a refreshing salad.

2 whole chicken breasts
2 parsley roots, washed and peeled
1⁄4 cup parsley leaves, finely chopped (washed well to remove any dirt, and dried)
1 cup radicchio, cut into thin strips.
1⁄3–1⁄2 cup mayonnaise
Salt and freshly ground black pepper

1. Poach chicken breasts in enough simmering salted water to cover for about 25 minutes, until tender but not dry. Remove from water and set aside to cool.
2.. Meanwhile, slice parsley roots first into thin rounds and then into a fine julienne. Place in a mixing bowl.
3. Bone and skin the cooled chicken breasts. Cut the meat into large chunks and add it to the parsley root, along with parsley leaves, radicchio, and mayonnaise. Season with salt and pepper to taste, and toss to combine.

Sour Soup with Lettuce  In Romanian: Ciorba de salata   
from Recipes Wiki

2 quarts / 2 l water
2 Boston lettuces with firm cores
1 carrot
1 parsley root
1 big onion
1 garlic clove (optional)
1 tablespoon flour
2 yolks
2 – 3 tablespoons vinegar
chopped parsley
5 oz / 150 g smoked bacon
4 eggs
2 tablespoons milk

1. Finely chop the carrot, parsley root, onion and garlic and set to boil in water for ½ hour.
2. Strain, removing the vegetables.
3. In the meantime, beat the yolks with the flour, sour cream, salt and vinegar, then add the strained liquid a little at a time, stirring continuously until it is all added.
4. Set to boil and add the lettuce, cut into pieces.
5. Let come to just one boil.
6. For the omelette, cut the bacon into pieces, fry and then add to the eggs beaten with
7. Cut this omelette into thin strips, place into the serving bowl and pour the hot soup over it.
8. Add chopped parsley



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