Exactly as it sounds, this is the root of parsley! It is a variety grown for its large taproot, rather than its leaves. It belongs to the carrot family, along with fennel, celery, and the very similar-looking parsnips. The roots will need a good scrub to get the dirt off, but they don’t need to be peeled. Try parsley root baked in a gratin, pan-fried in fritters, or deep-fried as chips. It pairs well with other roots and tubers too, so try them roasted, mashed, or puréed together. You can also add parsley root to soups and stews. It is almost always eaten cooked, but it can be eaten raw too: add it, sliced, to a coleslaw, or a salad.
NAUTIC BRUSSELS SPROUTS
Our brussels sprouts got a little bit of frost damage after freezing but don't be afraid! Peel back the outside leaves and beautiful brussels sprouts will be revealed. These relatives of cabbage, kale and other brassicas are delicious little packets of nutrients! I like to roast them with bacon or other root vegetables although they can be sautéed or steamed also.
PAN DI ZUCCHERO
Some of you got to enjoy this chicory earlier in the fall. Also known as 'Sugar Loaf,' Pan di Zucchero has beautiful green, football shaped heads with white-veined leaves rolled tightly around them. It has a mild taste and can be cooked up a slew of different ways. You can eat the center, blanched leaves raw as they are considerably less bitter or braise/sauté the entire thing. Josh says cut it in half, drizzle with olive oil and pop it in the oven. It is one of my favorites and can be used in a variety of different ways. Josh wrote a great article on chicories and you can read it here.
Until next time –