Parsley root

[samvt]

The other day I spied a new item in the market...Parsley root. I like playing with new toys. The first thing to come to mind was cream it. Possible sauce material? Oh, and there is a HUGE amount of parsley attached to the root. Since I'm from the "waste not, want not" school, what would one do with a ton of parsley? Parsley "pesto"? Really reaching eh?
Any suggestions or even unproven ideas would be greatly valued.
Thankyou,
Sam

[Mezzaluna]

Parsley "pesto" works pretty well- you do need some basil or other herbs with it unless the parsley has an exceptionally pleasing flavor to your taste.

You can also use parsley in gremolata (garlic, parsley, lemon peel) used in Italian sauces; persillade is just the garlic and parsley.

I love lots of greens in chicken broth, so I add fistsful of parsley, stalks and all, to the broth. In my cultural tradition people used to take greens from soup and make little pancakes with it (soup green latkes).

You can use parsley root as if it were turnips, parsnips or even carrots (cooked). I have no idea what it tastes like raw, but there's a little adventure for you!

[shel]

Originally Posted by Mezzaluna

Parsley "pesto" works pretty well- you do need some basil or other herbs with it unless the parsley has an exceptionally pleasing flavor to your taste.

Pistachio Mixed Herb Pesto
Recipe courtesy Alton Brown

1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil

Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified. Serve over pasta or use as topping for bruschetta.

[Breton Beats]

How about parsley oil. If done properly it lasts longer and is a great addition to fish or pasta.

Blanch the Parsley, Then blend with oil (I like evoo since most applications it doesn't get heated). Let sit for 2-3 days, then strain through a cheese cloth. Make sure you store it in a sanitzed container.

[samvt]

Thankyou folks. I'm going to pick some up and see what happens.