Roasted Parsley Root Recipes

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ROASTED WINTER ROOT VEGETABLES



Roasted Winter Root Vegetables image

These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Provided by rupps

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 60

Number Of Ingredients 8

5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
5 pounds carrots, peeled and cut into 2x1/2 inch pieces
¾ teaspoon salt
1 ¼ cups vegetable oil
¼ cup dried basil
salt and ground black pepper to taste
1 ¼ cups chopped fresh parsley

Steps:

  • Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
  • Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
  • Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g

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

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.

ROASTED CARROTS



Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

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

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.

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Top Asked Questions

What is the best way to cook parsley root?
Marcus Samuelsson makes a tasty dish using parsley root, a popular Mediterranean vegetable. Read the full recipe after the video. 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.
How to cook potatoes with parsley root and potatoes?
Add parsley root chunks and potato cubes and let it steam for another minute. Pour vegetable broth into the saucepan and let it come to a boil. Reduce heat to simmer. Cover and cook for 20 minutes or until the potatoes are soft.
How do you know when Parsley is ready to use?
Parsley root leaves should be feathery and bright green. Roots with leaves that are limp or wilted are not fresh. Do not trim off the leaves until you are ready to use the roots. Parsley root will keep in the refrigerator for up to a week if you first wrap it in a paper towel and place it in a plastic bag.
How to cook with parsley and celery?
Chopped parsley root leaves or celery leaves to garnish. First preheat the oven to 200°C and then heat the oil in a sturdy roasting tin over a hob. Tumble in the onion, parsley roots, carrot, celery, thyme and bay leaves.

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