Vegetables · Root vegetables
Parsley root
Pale, parsnip-like root of a parsley variety, with a celery-parsley flavour; a staple soup vegetable in Central Europe.
Also called: hamburg parsley, root parsley, turnip-rooted parsley, petržel
Around the world: petržel kořenová (cs) · Petersilienwurzel (de) · pietruszka korzeń (pl) · păstârnac, rădăcină de pătrunjel (ro)
A kind of parsnip
What it is
The tapering cream-coloured root of Hamburg parsley, often sold with its leafy tops. It looks like a slim parsnip but tastes of parsley and celeriac rather than sweet parsnip. It is a standard part of the soup-vegetable bundle in Czech, Polish, German and Romanian cooking.
Petroselinum crispum var. tuberosum
How it’s used
- Cooked with carrot and celeriac in the sauce for svíčková
- Simmered in clear soups and broths
- Roasted or mashed with other roots
Characteristics
Storage
Refrigerated. Remove the tops and keep the roots in the vegetable drawer for 2 weeks.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 75 kcal
- Protein
- 1.2 g
- Carbohydrate
- 17.99 g
- Fat
- 0.3 g
- Fibre
- 4.9 g
- Sugars
- 4.8 g
USDA FoodData Central: Parsnips, raw (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Parsnip — Add a few parsley stalks for the herb note.
Related ingredients
Recipes with parsley root
Svíčková na smetaně
Czech · 3 h · 536 kcal
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