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
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