Anyone have experience cooking Parsley Root? I stumbled across it last week & have mixed it in with mashed potatoes, roasted it, & eaten it raw so far... I LOVE IT!

I had never even seen it before and it is absolutely fabulous roasted... sort of like a carrot & a parsley plant got together & produced this exceptionally sweet, herbal-scented, milder-than-parsnips but more-attitude-than-carrots root veggie!

I've searched some recipes online but was hoping someone might have some personal experience with it. It's pretty pricey so I want to get the most bang for my buck in something that highlights its special flavor.

...Maybe roasting is the best option after all? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Tonguea.gif" alt="" />

I found this recipe that looked good:
http://www.wineloverspage.com/food/parsroot.shtml

Perfect! I have one bunch left, going to make that soup tonight, thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Let us know how it turns out!
I have never tried it, but we can get it pretty cheap at the farmstands on LI when in season... like about $1/pound...
and it's sold as flat leaf parsley... they just leave the roots on... not a separate line item...

I will. It was unbelievably good roasted. And it's $3.99 for about 1/2 pound bunch here... and it's IN SEASON!! It'll probably be in season in the fall where you are, you MUST try it! (especially at that price!)

I didn't realize it was the same parsley, I thought it was a different type entirely... wonder why it's not more common? Explains why I can never successfully grow parsley in a pot, though, with that big taproot.

I have always thrown away the root part! or used it when making chicken or turkey stock!
Now I have to try it on it's own!
I have always grown curly leaf parsley in pots every summer, but that doesn't have the tap root like flat leaf...

Soup had surprising depth of flavor considering it has so few ingredients, but primarily tastes like chicken soup with a lot of parsley.

Ridiculously easy to make and EXCELLENT flavor for the effort expended, so I'd definitely make it again, but roasting the parsley root brought its flavor out better.

Totally worth making, though, try it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

(and thanks again!)