The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Parsley Root

Vegetables

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)
Image: MarkusHagenlocher


See:
Greenwich Souchy
Lady Monmouth's Capon
Water-Souchy
Curry Sauce - Chip Shop Style
Richmond Eel









Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats