Roasted Parsley Root Recipes

ROASTED PARSLEY ROOT

Steps:

• Bring half of the lemon juice and 2 cups water to a boil in a medium saucepan. Add beans and simmer for 2 minutes. Remove from liquid with a slotted spoon; set aside. Add parsley root to liquid and cook for 5 minutes. Drain and set aside.
• Add olive oil to skillet and heat over medium heat. Add garlic, thyme, and parsley root; cook, stirring, until garlic is golden, about 5 minutes. Stir in maple syrup, butter, remaining lemon juice, and salt; cook for 2 minutes. Stir in soy sauce, parsley, mint, beans, and toasted pine nuts. Toss to combine and cook until just heated through.

ROASTED CELERY ROOT WITH CUMIN AND PARSLEY

Steps:

• Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F.
• Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
• Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
• When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

ROASTED CELERY ROOT WITH CUMIN AND PARSLEY

Steps:

• Adjust an oven rack to the middle position and put a baking sheet on it. Preheat the oven to 425 degrees F.
• Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Add the cubes to the bowl with the cumin seeds, then add the olive oil, 1 teaspoon salt and a few grinds of black pepper and toss.
• Carefully remove the hot baking sheet from the oven and spread the celery root cubes on it in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root (if the onions are in contact with the pan for the entire cooking time, they could get too dark or burn).
• Roast until the cubes begin to brown on the bottom, about 15 minutes, then toss the vegetables around, scattering the onions around the pan, and flatten again into 1 layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

ROASTED WINTER ROOT VEGETABLES

Steps:

• Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
• Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
• Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.