Roasted Parsley Root

Name: Roasted Parsley Root
Ingredients: Juice of 2 lemons; 1 cup long beans or green beans, cut into 1-inch pieces; 3 cups peeled 2-inch cubes parsley root or celery root; 3 tablespoons olive oil; 4 cloves garlic, chopped; 1 tablespoon chopped thyme; 2 tablespoons maple syrup; 2 tablespoons unsalted butter; 1 teaspoon coarse salt; 2 tablespoons soy sauce; 1 tablespoon chopped parsley; 2 tablespoons chopped mint; 2 tablespoons toasted pine nuts, chopped

2.9

(7)

Add your rating & review

By

Martha Stewart Test Kitchen

Updated on February 28, 2013

Servings:

6

Parsley root, found in markets with a large Jewish, German, or Polish clientele, tastes like a cross between carrots and celery. Try roasting it using this recipe from chef Marcus Samuelsson's "New American Table" cookbook for delicious results. Use in his Lamb Stew (pictured), if desired.

Ingredients

Juice of 2 lemons
1 cup long beans or green beans, cut into 1-inch pieces
3 cups peeled 2-inch cubes parsley root or celery root
3 tablespoons olive oil
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 tablespoons maple syrup
2 tablespoons unsalted butter
1 teaspoon coarse salt
2 tablespoons soy sauce
1 tablespoon chopped parsley
2 tablespoons chopped mint
2 tablespoons toasted pine nuts, chopped

Directions

Bring half of the lemon juice and 2 cups water to a boil in a medium saucepan. Add beans and simmer for 2 minutes. Remove from liquid with a slotted spoon; set aside. Add parsley root to liquid and cook for 5 minutes. Drain and set aside.
Add olive oil to skillet and heat over medium heat. Add garlic, thyme, and parsley root; cook, stirring, until garlic is golden, about 5 minutes. Stir in maple syrup, butter, remaining lemon juice, and salt; cook for 2 minutes. Stir in soy sauce, parsley, mint, beans, and toasted pine nuts. Toss to combine and cook until just heated through.