parsley root

Root of Petroselinum crispum var. tuberosum, grown for its root (also called turnip-rooted parsley); similar in appearance to parsnip. A 100-g portion is a rich source of vitamin C and supplies 40 kcal (170 kJ).

Also called Hamburg parsley and turnip-rooted parsley, this parsley subspecies is grown for its beige, carrotlike root, which tastes like a carrot-celery cross. It's used in parts of Europe in soups, stews and simply as a vegetable. Parsley root is rarely found in U.S. Markets. When available, choose firm roots with feathery, bright-green leaves. Refrigerate in a plastic bag for up to a week. Remove leaves just before using roots. Parsley-root leaves may be used in the same manner as regular parsley.