Turnip Rooted Parsley: The French Alternative

 

Turnip rooted or Hamburg parsley (Petroselinum crispum var. tuberosum) is a hardy vegetable resembling a carrot in shape and appearance. The beige coloured roots have a celery-like flavour, and the stems and leaves can be eaten just like regular parsley. This variety is easy to grow anywhere in Australia, and does best in a sunny, open position in well-drained, moist soil.

Uses

Hamburg parsley leaves are great for making tabouli, and taste good with both hot dishes and salads. The stems can be chopped up and used like celery. Prepare the roots by thoroughly scrubbing off the dirt. They can be steamed, creamed or boiled, and they combine well with carrots, potatoes, turnips and onions. They are delicious grated and served with a vinaigrette dressing, or chopped up along with the leaves and stems to make a soup.

Parsley soup

• 1 cup of Hamburg parsley leaves, roots and stems (chopped)
• 3 cups of chicken stock
• cream (optional)

Place chopped up parsley and chicken stock in a saucepan and simmer for five minutes. Tip into a food processor and blend until smooth. Reheat and serve with a dollop of cream if desired.

Getting started:

May be available from your local garden centre or seed can be purchased by mail order from New Gippsland Seeds, phone: (03) 9737 9560.

 

Copyright CTC Productions 1999