The root is often used in soups, stews and broths, especially in Eastern European and Central European cuisine. Parsley root is popular for its distinct flavor and the fact that it gives dishes a deep, spicy base.
In addition, parsley root is rich in vitamin C, B vitamins and potassium, and contains valuable fiber. The vegetable combines excellently with other root vegetables in a classic soup vegetable mix. Fresh parsley root is firm, smooth and virtually free of root hairs, with a fresh spicy scent.
