Parsley (root)

Description

Parsley root is a creamy-white, conical vegetable with smooth skin and an intense, spicy aroma with a delicate sweetness. Its flavor is deeper and earthier than that of the leaves, with distinct notes of celery and carrot, and the flesh is firm and juicy when cooked. From a nutritional standpoint, parsley root provides fiber, vitamins A, C, and K, as well as minerals such as potassium and iron; it is low in calories and supports digestion, kidney function, and the body's antioxidant activity. In the kitchen, parsley root is suitable for soups, broths, and creams, braised vegetables, roasting, and purees; it greatly enhances the flavors of sauces, pâtés, and salads when grated raw. It should be stored in a cool, moist place (refrigerator 0–4°C), preferably in a perforated bag or wrapped in damp paper, without the leaves, which helps maintain freshness for several weeks; it can also be chopped and frozen after a brief blanching.