Heritage vegetables
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Parsley root
A heritage root, between parsnip and celery, with a parsley fragrance.
Parsley root looks like a small parsnip, with cream skin. Its flesh offers a flavour that combines celeriac, parsnip and parsley, with a lovely sweetness. It is cooked in velouté, purée, roasted or in a pot-au-feu, and scents broths and stocks.
- Availability
- Peak season: October → March
- Flavour
- Mild, celery, parsley note
In the kitchen
- In a velouté or a fine purée
- Oven-roasted with other root vegetables
- To flavour a broth or a stock
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Availability |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Loose 5 kg
France
