Parsley Root Puree & Quinoa with Roasted Parsley Root

Two dishes in one! This is an amazing way to prepare and enjoy the wonders of Parsley Root, a Full Plate Farm staple. In a fancy weekly we get (New York Magazine) there was a recipe by a fancy cook (Hugue Dufour) for a Couscous Tabbouleh with Parsley Root that was the inspiration for this dish. If you’d like see that one let me know, I’ll make a copy and mail it to you (which I think is fair, legal, and respectful to the author).

This one is a little bit simpler and calls for less ingredients. Plus we are in Oregon right, so it should probably include quinoa, which like parsley root is something that is really an ambidextrous ingredient but sometimes struggles with applications. This one does take a little while to prepare and some good kitchen coordination’s, but I trust you’ll find the finished product as rich, hearty and elegant as we did. I had to do a double take in the apartment while we were eating it just to make sure that we weren’t in a fine dining establishment…big piles of unfolded laundry and a red wagon in front of the fire place? Nope, definitely at home. Bon appétit.


4 Parsley roots (washed)

1 cup quinoa

5 T olive oil

1 cup chopped parsley (the greens on the parsley root were included in that measurement)

1 cup sun dried tomatoes

4-5 cloves garlic

Salt and pepper to taste

In a small sauce pan add the quinoa to 1 cup water, cover and bring to a boil, reduce heat to medium low and cook for 10 minutes, or until the grains have expanded and a taste tested kernel in firm but not too crunchy. Turn off heat and set pan to one side.

Preheat oven to 400. Chop the skinny ends of the parsley root into ½ inch long pieces until you have 1-2 cups worth. Toss them in oil and salt and pepper and place in a cast iron pan or cookie sheet in the oven. Stir occasionally and roast for 20-30 minutes or until browned and tender.  Remove and set to one side.

In a bowl or quart sized Mason jar cover the sun dried tomatoes with boiling water and let sit for 10 minutes. Strain the water and coarsely chop the tomatoes into small pieces.

Chop the remaining parley root into quartered rounds and add them to a pot of cold water with the garlic cloves. Bring to a boil and cook for 25-30 minutes, until very tender. Strain and place the roots into a metal mixing bowl with a teaspoon of salt. Using an immersion blender begin to puree. Add olive oil a tablespoon at a time until the veggies are fluffy and smooth. Set to one side.

In a medium sized mixing bowl, add 1 tablespoon of olive oil to the quinoa and stir to incorporate. Add the tomatoes and chopped parsley. Add the roasted roots and one more tablespoon of olive oil. Garnish with salt and pepper and give it a final stir.

To serve, spoon a dollop of the puree onto a plate and top with a large spoonful of the quinoa. This dish is amazing by itself, but also goes great with baked white fish and a chicory salad. You know, if you like chicories.


| March 1st, 2013 | Posted in Parsley Root, Recipes |

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