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
- 2 – 4 parsley roots
- olive oil
- balsamic vinegar
- 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.