The 'Parsley Root' occasionally referred to in old receipts is not the modern herb grown for its leaf but the 'Hamburg' or 'Dutch' parsley, which produces a parsnip-like root as well as the fragrant leaves. Largely ignored now in English practice, it remains commonplace in Central and Eastern Europe.
Parsley root commonly appears as an accompaniment to fish or light meats, but "Kenelm Digby" uses it to flavour metheglin, (Digby 1669) while Escoffier uses it in curry sauce.
Hamburg Parsley (P. crispum var. tuberosum)
Lady Monmouth's Capon
Curry Sauce - Chip Shop Style
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY