Parsley Roots grown at Cookstown Greens are available between October to May and are sold in bulk (1.5 pounds).
Parsley Roots look similar to parsnips, but have white skin and flesh, and have parsley-like tops still attached.
Their taste is likened to a combination of celeriac, parsnip, and carrot.
Roast or boil. Try one part parsley root to three parts potato for a special twist on traditional mashed potatoes. Peel before using.
They can be substituted in recipes for parsnip, carrot, or turnips.