20 minutes ago, donk79 said:I'm curious about this use if the roots. I may have heard it in passing before, but I am paying attention now! Are there any tips you can give about how to use it?
The pot pie recipe is from Thomas Keller's Ad Hoc at Home. I found that the parsely added a particular sweetness that I really missed when I left it out. (There may have been a few too many potpies in our house during early Covid lockdown.)
It may have been the variety as they were pretty big. More along the lines of a small parsnip - great flavor. We only used them in soups. I stole them and let the others fight over the carrots. There is a firm core that is often not edible. Nothing I have grown from US commercial seed packets was worthy. But as those who enjoy SE Asian cuisine use cilantro roots pounded in curry pastes I think even the wimpy ones would add interest at times. Trial and error.
