Parsley Root Hamburg Atika

A real treat with leaves of a Flat Leaf Parsley, and delicious roots with a complex sweet and savoury flavour used in the same way as a Parsnip. Popular in eastern European cuisines as a snack or a vegetable in many soups, stews, and casseroles.

CAN BE USED IN:

ROAST – SOUPS – STEWS – CASSEROLES

SOWING DIRECTIONS

When
Spring through to Autumn.
Where
Direct into finely prepared soil in a garden bed or pot. Grow in sun or semi shade in a rich well-prepared soil.
How Sow
Thinly 5mm (¼in) deep, firm gently and keep moist. Seedlings appear in 21-28 days.
Care
Thin out to 15cm (6in) apart. Feed fortnightly with liquid fertiliser and keep well watered.
Harvest
0 -18 weeks from sowing
Sow:
-Spring
Harvest:
0 -18 weeks from sowing
Soil type:
-well cultivated

Availability: In stock

$4.35

European Vegetable Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • ¼ cabbage, shredded
  • 2 potatoes, roughly cubed
  • 2 carrots, roughly cubed
  • 1 parley root, finely chopped
  • ½ swede, roughly cubed
  • 1 ½ ltrs chicken stock
  • Salt & pepper to taste
  • Handful of dill leaves
  • Crusty bread, to serve

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until onion is soft. Add potatoes, carrots, parsley root and swede, and cook for 5 minutes. Add cabbage and cook, stirring for 2 minutes. Pour in stock and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until potato is tender. Season with salt and pepper.
  2. Ladle soup into warmed bowls. Sprinkle with dill leaves and serve with crusty bread.