SC - parsley root
Bonne
oftraquair at hotmail.com
Sat Jun 6 17:11:19 PDT 1998
> << I have a recipe which calls for parsely roots,
>
> <<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.
I did both, parsnips for the vegetable volume, parsley stems to get the
flavor. Italian parsley would have been even more flavorful, I'm sure. But
next time, I'll see if I can plan ahead a little more and get the store to
order parsley root. The store I get my veggie's at is a national chain and
ought to be able to easily sort that out for me since the root is evidently
not uncommon in California.
- --
Bonne
Buckston-on-Eno, Windmasters Hill, Atlantia
oftraquair at hotmail.com
Karen LM 919 286-6643
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