Friday, April 18, 2014

Parsley Root, Carrot and Potato Roast

Let me introduce to you my new discovery in Sarajevo: parsley root! 

It surprises and impresses you at first sight. You ask yourself why you haven't wondered before whether parsley has a root or not! You start looking at the veggie even more closely, you turn it over and over, you find yourself smelling the root, and you finally decide to search for more about the parsley root. I actually found out really cool stuff about the parsley root which I am planning to note down in the next post. In the photo above, you have a few of the basics about the veggie. 

Well, the sudden and sweet realization about the parsley root made me simply happy. I left the small grocery shop and headed for the kitchen. With the other veggies left in there, I decided to have some fun with a veggie roast.


parsley Roots
bay leaf
cloves of garlic
salt, pepper
dried mint
olive oil


1. Preheat the oven to 225-250°C. 
2. Peel the potatoes and then cut them into squares
3. Peel the carrots and slice off round coins by cutting them crosswise.
4. Cut the leaves off the parsley root and peel them. Then slice off round coins. 
5. Slice or mince the cloves of garlic.
6. Put all the vegetables in an roasting tray or a clay pot. 
7. Season the veg with a good pinch of salt and pepper. Add a bay leaf. Scatter all of the mint over the veg. Drizzle it all well with olive oil, then toss to coat.
8. Roast your veg in the hot oven for around 40-50 minutes, or until soft, golden and cooked through.
9. Garnish with chopped parsley leaves. 

P.S. You must have noticed that I haven't specified any amount for the veggies above. It depends on how much you have in the kitchen. Feel free to add or remove any vegetables, spices or/and herbs to the dish. 

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