These knobby roots (see the picture below) are full of parsley fragrance.
A recipe scan showed that root parsley (both names are used) is most often used in soups and stews with parsnips, turnips and other root vegetables. Twasn't the season for such, so I paired a sweet potato and the parsley root in a simple mash alongside grilled chicken.
These parsley roots, however, were very fibrous. So even though a knife slipped easily into both the sweet potato and the parsley root after 15 minutes of cooking, the parsley root just wouldn't mash, even with an electric hand mixer.
Maybe if it cooked longer? I don't know, it was pretty woody.
The good news is that the combination has so much flavor that no fat is needed -- it's rich and flavorful even without butter.
FOR THE RECORD ... This is my contribution to Weekend Herb Blogging at Kalyn's Kitchen.
MASHED PARSLEY ROOT & SWEET POTATO
Bookmark or print Mashed Parsley Root & Sweet Potato
Hands-on time: 15 minutes
Time to table: 30 minutes
Serves 4 in small servings
Salted water to cover
8 ounces sweet potato, peeled and cubed
8 ounces parsley root, peeled and cubed
Salt & pepper to taste
Bring the water to a boil while prepping the vegetables. Once it boils, add the vegetables, cover and let cook for 15 minutes. When fully cooked, drain and mash. Season to taste.
Per Serving: 50 Cal (6% from Fat, 15% from Protein, 79% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 11 g Carb; 2 g Fiber; NetCarb9; 17 mg Calcium; 0 mg Iron; 54 mg Sodium; 0 mg Cholesterol; Weight Watchers 1/2 point