SC - parsley root

[Jenny Johanssen]

In a message dated 6/2/98 11:25:58 AM Eastern Daylight Time,
heilveil at students.uiuc.edu writes:

<< I have a recipe which calls for parsely roots, which the authors
 suggest are Hamburg parsley. >>

Yes, this makes sense. Parsley root is rather like a smallish white carrot and
Hamburg parsley definitely fits the bill.

<< Do you know if this can be gotten anywhere, >>

I don't know your location but Guant markets and Wegman's both carry parsley
root most of the time. Any large supermarket chain should have it or have
access to it.

<<or if parsley stems or parsnips (their suggestions) would be better if the
proper ingredient cannot be found?  >>

Parsley stems would be closer in flavor as would Italian  flat leaf parsley.
However, the appearance would be different. Parsnips would have a very
different taste but the appearance would be the same. I would go for flavor
personally.

Ras
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