SC - Parsley root
Bonne
oftraquair at hotmail.com
Wed May 13 21:30:22 PDT 1998
> << [variety of parsley root]wouldn't be available in most markets, though, so parsnips seem like
> a reasonable substitute, at least in color and texure. >>
>
> They are available thruogh the Giant chain and occasionally at Wegman's.
> Parsley root has a very strong flavor of celery and parsley combined so,
> although parsnips would be a good COLOR-TEXTURE sub, you would need to add
> chopped celery leaves and Itialian parsley to achieve a reasonable taste
> similarity.
We don't have either of those chains here. I hunted at the usually very
knowledgeable Wellspring market, and decided on the parsnips after seeing a
picture of parsley root in a reference they had. Before that, I'd thought of
using celery root. Would that have been a reasonable thing to do? Without
the parsley root, I was worried about getting enough parsley taste, so I had
included all the stems in the first part of my soup, the part that got pureed.
They didn't have a reference or picture of a black radish, and I certainly
couldn't have grown any as I volunteered in November for this March
fundraising lunch! The very concerned produce manager went so far as to call
a young woman from Russia who worked in the bakery, and she'd never heard of
black radish. Though I'm not sure if there was a translation difficulty (the
produce guy had a strong French accent, the girl's English was hesitant), or
if she just wasn't a gardener or cook.
Bonne
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