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Cooking Hamburg/root Parsley
LeifUK
Posts: 573
in Fruit & veg
How do you all cook the stuff, assuming anyone grows it?
I grew it last year for the first time, having never seen it before. I find it takes more cooking than parsnip, and I prefer to peel and slice, boil till nearly soft, then add to a dish such as a satay, a few minutes before it is finished. It seems to make a decent mash, along with parsnip and potato.
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I've not grown it, but have eaten it shredded in a salad, a bit like celeriac remoulade - really good.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Like scorzonera, it's not something I'm that keen on tbh Leif. Because of that I'd cook it the way Aussies cook a galah: Throw it on a fire with a couple of rocks. When the rocks go soft you can eat it!
Thanks all. Not sure I approve of the Aussie recipe.
I am coming to rather like it, having made a vegetable and lentil soup last night, very nice. I will try it shredded/grated. Clearly this is not a popular veggie. Last year I gave seeds to some friends and they are growing it again this year, so I am not the only one who considers it worth trying again.