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Parsley root
A pale, aromatic root vegetable for stocks, soups, purees and braising with vegetables.
Parsley root is a pale, aromatic root vegetable with a savoury taste like a mix of parsley and celery. It is added to stocks and soups, braised and roasted with vegetables, and added to purees and stews.
Recipes with this ingredient
The recipe is taken from the book "Salads, appetizers from fish and seafood.
13
4
45
The recipe is taken from the book "Salads, fish and seafood appetizers.
11
2
30
Mushroom noodles are a comforting dish of Russian cuisine, warming with the aroma of forest mushrooms and homemade noodles. Its history is rooted in village traditions when housewives prepared simple yet rich soups from what nature provided. The mushroom broth, infused with the flavor of dried porcini and fragrant herbs, fills each spoonful with a thick, velvety aroma. Hand-made delicate noodles give the dish a unique texture and make it truly cozy. Carrots and potatoes add gentle sweetness and softness, while sour cream that can be added before serving completes the picture with creamy richness. This soup is not only nourishing but also evokes memories of warm family evenings when food is not just taste but a story that unites generations.
14
4
60
Recipe taken from the book "Seafood. Very simple.
9
3
45
The recipe is taken from the book "Seafood. Very simple.
9
4
30
The recipe is taken from the book "Seafood. Very simple.
11
2
40
The recipe is taken from the book "Seafood. Very simple.
11
2
45
The recipe is taken from the book "Seafood. Very simple.
13
4
30
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
9
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
13
4
45
Game consomme is an exquisite and clear broth that has been a popular dish in European cuisine since the 18th century. It was prepared in aristocratic homes and top restaurants, highlighting the rich flavors of game. This broth has a refined aroma, where subtle woody notes of juniper and bay leaf spices harmoniously complement the tenderness of partridge and woodcock. The lightness and clarity of consomme are achieved through clarification with egg whites. It is served as a standalone dish or as a base for complex gastronomic compositions. It pairs perfectly with crispy croutons or fresh herbs and can be garnished with a drop of dry sherry for added depth of flavor. This broth warms and delights with its finesse, leaving a pleasant aftertaste of hunting forests and ancient European traditions.
15
6
90
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
3
1
20
Recipe taken from the book "Ural cuisine.
11
5
60
The recipe is taken from the book "Ural cuisine.
15
5
50