Parsley Root Salad

parsley root salad

Parsley root might be not the easiest vegetable to find in a grocery store. If you find it though, it’s worth having this in your kitchen. I buy it frequently during winter since it is a typical vegetable for this season. It actually became one of my favorite winter foods.

Parsley is low in calories yet rich in important nutrients, such as vitamins C and minerals. So go and find it!

It has a mild flavor and if cooked it has a very tender consistency perfect for soups or of course to be eaten as a side dish.

In this salad, I combined the gentle flavor of the parsley root with the sourness of the balsamic vinegar. I added some seeds for a crunchy contrast and some herbs and flowers for the color.

Parsley Root Salad

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad, Side Dish
Keyword: balsamic vinegar, parsley root
Servings: 2 people


  • 2 – 4 parsley roots
  • olive oil
  • balsamic vinegar
  • herbs
  • salt & pepper


  • Steam (or boil) the parsley roots until tender. Use a pressure pan or cut them into big chunks to spare time (and energy).
  • Cut the roots into smaller chunks.
  • Drizzle with oil and balsamic vinegar.
  • Add salt & pepper to taste.
  • Sprinkle with seeds or nuts to add something crunchy and perhaps some flowers to add some color.

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