What is Parsley Root?

Just like the name suggests, it’s the root of the parsley plant. The only difference between parsley and parsley root plants is that one’s been selectively bred for its leaves and the other for its roots. Easily confused with parsnips, parsley root has a unique taste reminiscent of parsley, carrot, parsnip, and celery or celeriac.

How to Store and Prepare Parsley Root

Just like other root vegetables, they will last several weeks in the fridge. You can enjoy them sliced, diced, julienned or grated. They can be used in recipes that call for parsnips, carrots, and other root vegetables. Parsley root can be eaten raw or cooked and only needs to be peeled if very dirty. The leaves can be used like parsley but have a slightly stronger flavor.

Whether you decide to try a new root this long weekend or stick with your favourite, we hope you have a wonderful Victoria Day! Looking for a delicious chicken recipe to serve with these vegetables? Check out this week’s Instagram recipe for Honey BBQ Chicken!

Happy Cooking & Celebrating!

Roasted Celery Root and Carrots with Parsley and Dill

Created By: Roasted Root

This dish is a nutritious and unique side dish to serve alongside any entrée!

Ingredients:

• 2 medium-sized celery roots, peeled and chopped (3 cups)*
• 2 large carrots, peeled and chopped (1 cup)*
• ½ onion, sliced*
• 2 TBSP grapeseed oil
• ¼ tsp salt
• 2 tsp fresh lemon juice
• 1 TBSP fresh parsley, chopped
• 2 tsp fresh dill, chopped

Instructions:

1. Preheat oven to 400°F.
2. Scrub, peel, and cube the celery root. Peel and slice the carrots diagonally.
3. Toss celery root, carrots, and onion in oil and salt. Spread on a baking sheet.
4. Roast for 25 minutes, stir, and roast an additional 10 minutes.
5. Transfer to a bowl, toss with lemon juice, parsley, and dill, and serve.

Cold Asparagus Salad with Lemon Vinaigrette

Created By: Casey Rooney

This salad is bright, fresh, and perfect for Spring picnics or BBQs.

Ingredients:

Salad:

• 2 bunches asparagus (medium thickness)*
• 1 bell pepper (red or green), chopped*
• 1 cup cucumber, diced*
• 1 large avocado, diced
• ½ cup shredded Parmesan cheese
• 2 TBSP mint, chopped

Dressing:

• 1 lemon, juiced
• 3 tbsp avocado oil or olive oil
• 1 tsp Dijon mustard
• 1 TBSP BBB honey*
• 1/8 tsp each salt and pepper

Instructions:

1. Trim and cut asparagus. Blanch for 2 minutes, then shock in ice bath.
2. Whisk dressing ingredients together.
3. Toss all salad ingredients with the dressing and serve immediately.

Honey Garlic Bacon Asparagus

Created By: Savory Experiments

Sweet and salty perfection—serve as a side or appetizer!

Ingredients:

• 1 bunch asparagus, trimmed*
• 8 strips bacon*
• 1 TBSP BBB honey*
• 2 TBSP low-sodium soy sauce
• 1 tsp garlic powder
• 2 tsp sesame seeds
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F and prepare baking sheet.
2. Wrap 3–4 asparagus spears in a slice of bacon. Lay seam-side down.
3. Bake 5 minutes per side until bacon is cooked and asparagus is soft.
4. Whisk honey, soy sauce, garlic, salt, and pepper. Glaze asparagus and bake a few more minutes.
5. Sprinkle with sesame seeds and serve.

Parsley Root Puree

Created By: West of the Loop

A delicious, simple alternative to mashed potatoes—perfect with your favourite protein.

Ingredients:

• 2 bunches parsley root (6–8 roots), trimmed and washed or peeled*
• ¾ cup heavy cream
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Cut parsley root into chunks. Combine with cream in saucepan and bring to boil.
2. Simmer covered for 10–15 minutes until tender.
3. Puree in blender or processor until smooth.
4. Season with salt and pepper. Garnish with parsley if desired.