The low autumn temperatures call to the kitchen a winter vegetable with a delicate and refined flavour: the parsley root, a pale and elongated tuber belonging to the same family as the carrot, that of Apiaceaeand which has its strong point in its intense aromatic character. An ingredient which, after years of oblivion, is conquering the kitchens of the most curious Italians.
A vegetable with Mediterranean origins
The plant grows spontaneously on the eastern coasts of the Mediterranean and in Southern Europe. Tuberous parsley, botanical name Petroselinum crispum variety tuberosumdiffers from common parsley because it develops an edible fleshy root, a root that can reach dimensions between 22 and 24 centimeters in length, with a shape that resembles a bleached carrot.
Sowing takes place between March and April, while harvesting begins in October, when the roots have reached full maturity. The best roots can be recognized because they have no lateral rootlets, they are firm, crunchy, compact and without cracks.
The flavor that conquers the palate
The taste is reminiscent of parsley and carrot, with aromatic, decisive and slightly sweet notes, a mix absolutely in line with autumn dishes, for which it is definitely suitable. The white and firm pulp releases all the freshness of parsley, with nuances that some compare to hazelnut.
The difference with the parsnipwith which it is often confused, lies precisely in the aroma: while parsnip has a sweet and acidic flavour, parsley root naturally tastes like parsley, a detail that makes all the difference in the finished dish.
Nutritional properties and benefits
A portion of 100 grams provides approximately 55 calories, making it also suitable for those following controlled diets. The roots are rich in mineral salts including potassium and magnesium, vitamin C and other important micronutrients such as folic acid and zinc.
The potassium present in significant doses promotes diuresis, being useful for combating water retention, while the presence of vitamin C, myristicin and apiol promotes the synthesis of collagen, with benefits for the skin and connective tissues. The antioxidant properties help to counteract cellular aging, while the purifying effect supports the general well-being of the organism.
The perfect ally for broths and tonics
Added in pieces to broths, soups and stews, the root releases a subtle aroma and enriches the overall flavor of the dish. Slow cooking allows the tuber to gradually release its aromatic substances to the cooking liquid. In consommé, the root enhances the flavor of the broth, making it more complex and interesting.
To prepare an excellent velouté, just cut the roots into pieces, fry them with chopped onion in oil, add the potatoes and vegetable broth, then leave to simmer for about 40 minutes before blending. The result is a velvety cream with an ivory color and an enveloping flavour.
The roots cut into small pieces or thin slices are suitable for stewing with vegetable broth. By adding a knob of butter, a pinch of sugar and some fresh parsley you obtain a special aroma that transforms a simple side dish into a memorable preparation.
Recipe of natural elixir based on parsley roots, apple cider vinegar and lemon
Parsley roots, combined with apple cider vinegar and lemon zest, can create precious elixirs for well-being, a series of preparations that contain purifying, digestive and antioxidant properties, with a strong and refreshing flavor perfect for toning condiments and drinks.
Ingredients
Procedure
You will have to prepare the roots, so carefully wash the parsley roots under running water and cut them into slices (if of organic origin, you can keep the peel and slice them thinly), then you will dedicate yourself to creating the infusion: in a saucepan, bring the water to the boil, add the slices of parsley roots and leave to simmer over a low heat for 10-12 minutes.
Now you will have to flavor everything, so turn off the heat and add the grated lemon zest, then cover with a lid and leave to infuse for about 5 minutes. You will complete the preparation by filtering the liquid through a fine strainer, then adding the apple cider vinegar and mixing thoroughly. If you want a more delicate taste, you can use honey as a sweetener.
You are ready to serve: the elixir can be consumed warm, as a digestive herbal tea, or cooler, as an energizing morning tonic.
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An ingredient to rediscover
Parsley root represents an opportunity to enrich the autumn table with new but familiar flavors. The preparation is simple as for carrots: just peel it and cook it for 10-20 minutes. It lends itself to multiple preparations: fried like potatoes, boiled for warm salads, pureed to accompany second courses, a base for relaxing infusions, and autumn is the ideal season to discover this aromatic tuber, guaranteed!
