SC - parsley root

[Bonne]

> << 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, Windmaster’s Hill, Atlantia

oftraquair at hotmail.com
Karen LM    919 286-6643


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