PARSLEY ROOT
PARSLEY ROOT
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Similar in appearance to parsnips, although whiter in color. Its flavor is a mix between carrot and celery. Its texture is smooth and creamy once cooked. Crispy and tender when raw.
Origin
Cultivated varieties occur throughout the Northern Hemisphere, and remain an important vegetable in Central and Eastern European cuisine.
Properties
Parsley root has detoxifying and anti-inflammatory properties, and its regular consumption helps to strengthen the immune system. It contains many nutrients, including vitamins and antioxidants.
Consumption
It can be consumed both raw and cooked, roasted, sautéed, as well as in soups and stews. Its leaves can be used as a substitute for parsley, although its flavor is stronger.
Conservation
Like any other tuber.
Availability period
National International
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Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.