Easily mistaken for parsnips, parsley root is indeed part of the same family, which also includes carrots, celeriac, fennel and celery. The root is pale and slightly more slender than an average parsnip. The flavour lies somewhere between celeriac and carrot with hints of parsley leaf and sometimes turnip. It can be eaten raw or cooked and is as versatile as the humble carrot – try roasting, mashing or steaming the root or grate into a tangy slaw or crunchy salad. The flavour pairs beautifully with a host of ingredients, including apples, nuts, cheese, garlic, pork and poultry.

Parsley root is sometimes known as Hamburg parsley or Dutch parsley and it is a specific variety that differs from the flat leaf or curly leaf parsley we’re more familiar with. It is available all year round but is best during the winter months.