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. Described by www.chilternseeds.co.uk as "The attractive white roots have an outstanding aromatic flavour - an interesting combination of celeriac, carrot and parsley, with nutty overtones. Use your imagination with them in the kitchen: an interesting twist to a stew or soup, grate in a gratin or fritter, add to mash or roast till crispy. Or try raw in coleslaw and turn it into something altogether more special."
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.
Parsley Root, 'Hermes'
Hamburg Parsley (P. crispum var. tuberosum)
Lady Monmouth's Capon
Curry Sauce - Chip Shop Style
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