Parsley Root • 3 delicious & healthy recipes!

Author: Monika Preuk
Last updated: November 29, 2021

Parsley root recipes are becoming increasingly popular. After all, the winter vegetables are not only suitable for soups, but also as an ingredient in hearty winter stews or spicy puree. What healthy ingredients are in parsley roots and how best to prepare the roots.

Parsley root is traditionally part of soup vegetables, and many people know it in combination with celery, carrots and leek. But parsley roots are much more versatile, they are suitable for soups, purees, hearty stews and as an accompaniment to meat dishes. Last but not least, parsley roots contain healthy phytochemicals.

Article content at a glance:

White vegetables: 16 healthy and tasty varieties

Often people confuse parsley root with parsnips

Botanically related is the parsley root (Petroselinum crispum var. biosynthesis) with leaf parsley, which, however, has a much narrower and inedible root. On the other hand, root parsley can easily be confused with parsnip:

  • Both winter vegetables are harvested in September and can be bought until spring.

  • Another thing in common: the roots of both varieties are elongated, tapered to a point and are yellowish to brownish. However, parsnips are around twice the size of parsley roots.

  • The most important difference between parsnips and parsley roots, however, lies in the taste: parsnips taste nutty and slightly sweet, parsley roots, on the other hand, have a strong, tangy taste of parsley and a hint of celery.

Nutritional values ​​and calories: this is why parsley root is so healthy

Parsley roots are extremely low in calories and are also suitable as part of diets such as volumetrics, clean eating or low carb. 100 grams of fresh parsley root have the following nutritional values:

  • 20 kilocalories (kcal)
  • 3 grams of protein
  • 2.3 grams of carbohydrates
  • 0.6 grams of fat
  • 85 percent water

The yellowish roots have been considered a high quality vegetable for millennia. In ancient Rome, gladiators are said to have eaten parsley roots before the fight. And in the Middle Ages they were considered an effective aphrodisiac and natural remedy for impotence. These effects are not scientifically proven. However, it has been well researched that parsley roots contain a lot of valuable phytochemicals that are healthy:

  • Vitamin C strengthens the immune system

  • Calcium for healthy bones and teeth

  • Sodium is important for the transmission of nerve impulses

  • Iron is essential for blood formation

  • Essential oils with apiol (parsley camphor) have a diuretic, dehydrating and blood purifying effect

  • Terpenes fight inflammation

Parsley root as a home remedy

The high content of the essential oil Apiol makes a tea made from parsley root a proven home remedy for cystitis. The urinary tract is well flushed and bacteria are flushed out of the body. Parsley root is also suitable for draining. The recipe for parsley root tea is simple: cut two grams of parsley root into small pieces and scald them with a quarter of a liter of boiling water. Let it steep for ten minutes and drink.

However, not more than two to three cups a day, because too much parsley root can have side effects: Higher doses put stress on the kidneys and allergies are possible. Light-skinned people in particular sometimes get a phototoxic reaction after consuming it. Because parsley root also contains furocoumarins. These plant substances cause skin irritation under the influence of UV light, as is also known from giant hogweed.

Side effects of parsley root ingredients

Pregnant women should better avoid parsley root in large quantities or in concentrated form. Certain ingredients, especially apiol, can trigger premature labor. However, a little parsley root in the soup or as a spice is also safe during pregnancy.

Preparing parsley root – practical cooking tips

Always wash parsley roots thoroughly, preferably under running water. Remove dark spots and the stalk. Parsley root can be enjoyed raw or cooked. Raw, such as grated as an ingredient in a salad, however, it is a bit difficult to digest. Most often, parsley root is served cooked. You can also briefly sear the chopped vegetables and then steam them with a little vegetable stock. This method of preparation brings out the characteristic taste particularly well.

Soup, puree, chips: three delicious recipes with parsley root

Creamy parsley root soup

Ingredients for four servings:

  • 1 onion
  • 300 g parsley roots
  • 2 tbsp rapeseed oil
  • 1 pinch of sugar
  • 500 ml vegetable stock
  • Salt, pepper, some cream


  1. Peel and chop the onion.

  2. Scrub off the parsley root, peel and cut into small cubes.

  3. Heat the oil in a high pan, add the onion and parsley root, sprinkle with sugar and fry briefly.

  4. Pour in the stock and simmer for ten minutes. The parsley root must be soft.

  5. Season to taste with salt and pepper, add the cream as desired. Puree with the blender and serve.

Parsley root puree

Parsley root puree is the ideal addition to meat or fish – such as steak, fillet of beef and game. When it comes to fish, it is the right companion for carp, pike and pikeperch. In the vegetarian kitchen it tastes particularly good as a side dish to patties.

Ingredients for four servings:

400 g parsley roots

  • 2 small onions
  • 2 tbsp rapeseed oil
  • 200 ml vegetable stock
  • Salt, nutmeg
  • some milk or cream
  • a few leaves of parsley


  1. Wash, peel and cut the parsley roots as small as possible.

  2. Peel the onions and cut into small cubes.

  3. Heat the oil in a high pan and sweat the parsley roots and onions in it.

  4. Add the vegetable stock and simmer until everything is soft.

  5. Puree with the hand blender. If the parsley root puree is too firm, add some milk or cream.

  6. Season to taste with the spices, add a little fresh parsley if you like and serve.

Winter stew with parsley root chips

Ingredients for four servings:

  • 1 green onion
  • 1 clove of garlic
  • 2 tbsp rapeseed oil
  • 1 Lauchstange
  • 2 large carrots
  • 2 large potatoes
  • 3 large parsley roots
  • 250 ml vegetable stock
  • Salt, pepper, caraway seeds
  • some dry sherry


  1. Preheat the oven to 200 degrees.

  2. Peel the onion and garlic clove, cut both into small pieces.

  3. Heat the rapeseed oil in a casserole and slowly sauté the onion and garlic.

  4. Wash and clean the remaining vegetables and cut everything except for a parsley root.

  5. Put the chopped vegetables in the pot and fry them lightly.

  6. Pour in the vegetable stock and simmer gently, season with salt, pepper and caraway seeds.

  7. Now cut the third parsley root into fine strips with the vegetable slicer or peeler.

  8. Line a baking sheet with parchment paper, brush with a little rapeseed oil, spread the strips of parsley root on it and turn over lightly so that they are a little oily on both sides.

  9. Bake the parsley root chips for about ten to 15 minutes until they are a little brown and crispy.

  10. In the meantime, the stew is ready, which you can add a dash of sherry to taste.

  11. Garnish with the parsley root chips in soup plates or bowls and serve.

Parsley root chips go well with many hearty dishes, such as steak, roast, sliced, poached fish and vegetarian dishes such as vegetable curry.

Food that you can make healthier yourself

Source: Lifeline | Das Gesundheitsportal by

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