Why not eat the roots of parsley? Why not indeed?
They do taste a little of parsley -- also a bit like celery and like carrot. I chopped them crosswise and add them to my diner potatoes.
chopped potatoes (I like yukon gold)
chopped parsley root
thick slices of garlic
Melt butter in cast-iron pot. Turn heat on high and add vegetables, paprika, salt, and pepper. Stir to coat evenly and allow to brown. Stir and brown again. Lower heat, cover, and cook until vegetables are soft but not mushy.
You can use vegetable oil instead if you must, but you will miss out on the wonderful omega-3 fats, vitamin A, and CLA (a polyunsaturated omega-6 fat that prevents heart disease, may fight cancer, and builds lean muscle). If you use butter from grass-fed cows you increase the amount of CLA. Speaking of dairy, I'm going to take a bold stand here and say if your child is not at risk for obesity you might want to think about whole milk. Milk fat aids in the absorption of vitamins A and D. Just a little nutrition lesson brought to you by Nina Planck.
Thursday, October 16, 2008
Posted by Adriana Velez at 12:54 PM