Roasted Parsley Root with Braising Mix

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I have to be honest. I don’t have too much experience with parsley root. So where do I turn when I don’t know what to do with something in my CSA share? The world wide web, of course! And what do I find? A recipe by none other than Martha Stewart. Even though she makes some creepy crafts, the woman can cook. This is a interpretation of her recipe. And if I do say so myself, I was blown away. I made this as a side to go along with some pork chops, but it could play center stage over some rice, for sure.

Roasted Parsley Root

Juice of 2 lemons (or a grape fruit which is what I used at it was great)
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 butter
1 teaspoon salt
2 tablespoons soy sauce
1/4 cup chopped parsley
and braising mix

Bring half of the citrus juice and 2 cups water to a boil in a medium saucepan. 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, and braising mix. Toss to combine and cook until greens are just wilted.

| December 9th, 2013 | Posted in Field Notes, Parsley Root, Recipes, Uncategorized |

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