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Parsley root looks deceivingly like a parsnip. It is high in vitamin C and iron, parsley root is often prepared with other root vegetables like turnips, parsnips, and carrots and can be substituted in recipes calling for any of those items. It is generally cooked before eating, but it can also be served raw in slaws, salads or on a crudité platter. The root should be peeled before use. Slice parsley root into thin rounds and fry for chips or grate and make into fritters. Roast or boil parsley root to soften and puree for soups and sauces, or combine one part parsley root with three parts boiled potatoes for a twist on traditional mashed potatoes. Although this particular variety of parsley is grown for its root, the leaves can also be used as a fresh garnish or as a flavouring herb in soups and stews; use as you would in any recipe for fresh Parsley. If you intend to use the greens, separate them from the root to store.
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Farm: Baumen’s Listowel, ON