Parsley root

Parsley root is a popular root vegetable with a mildly sweet, earthy flavour and a distinctive aroma. In Central European cuisine, it is one of the essential vegetables for making soup stock, alongside carrots and celeriac. It is used boiled, braised, or roasted, and is added to broths, sauces, and braised meat dishes. When roasted, it develops a caramelised, sweeter taste. It contains vitamins C and B, minerals, and dietary fibre. In the kitchen it is used whole, sliced into rounds, or diced. It is indispensable in classic beef broth and traditional cream sauces.