Parsley Root Puree with Curried Onions

Parsley Root Puree with Curried Onions

Parsley roots are great in vegetable stews and they also make a fabulous main or side dish as a puree or mash.

Parsley Root Puree with Curried Onions

Adapted from Die frische K├╝che by Andrea Karrer


800 g parsley root, finely diced
200 g floury potatoes, finely diced
100 ml cream

400 g onions, cut in half and thinly sliced
50 g butter
1 Tbsp hot curry powder
fresh coriander leaves (optional)


Put the parsley roots and potatoes into a pot, add water to cover, add a dash of salt and let simmer on medium heat for 20-30 minutes until tender. Drain and set aside. Warm the cream, add parsley roots and potatoes and mash into a puree. Add salt, pepper and nutmeg to taste.

In a skillet, heat the butter, add the onions and fry on low heat for about 10 minutes. Stir in the curry and fry for another 5 minutes. Add the coriander, if using, and fold in. Serve with the puree.


Jeanne said...

Parsley roots, huh? I've never heard of using them, and I wouldn't know where to find them, but it sounds good!

Rachel said...

I'm also intrigued by the parsley root. I'll have to seek one out at the market. Your recipe sounds wonderful.