Still working on the veggies from the garden. Besides some tomatoes and tomatillos, it may be finally done! Today I am featuring Hamburg Parsley, or Root Parsley. It is grown mostly for the roots that look quite a bit like parsnips, but taste very different. It is not very widely used in the UK, or the USA, but is starting to appear on the scene there. This root is more popular in central and Eastern Europe. This is the first time I tried growing this and it made pretty small roots for me. I left some in the ground to see if they get bigger next year.
Hamburg parsley is commonly used for flavouring soup. It is nice in in mashed potatoes, as well. You can use the roots and the leaves.
I did get enough with the leaves to make a soup.
Creme of Hamburg Parsley Soup
1 quart chicken stock
2 lrg. Hamburg Parsley roots, peeled and small diced.
1/2 c. cream
Bouquet Garni (leave out parsley, or throw in some of the Hamburg parsley leaves)
Cook the roots in chicken stock and reduce the liquid a bit (about 1/2) with the Bouquet Garni. This will cook the root. Process in a blender until smooth. Run through a sieve. Add cream to the pot with the broth. Gently heat through. Season with salt and pepper. Garnish with chopped leaves.
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Brillant song! Goosebumps time!
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