parsley root
The white, tapered root of a variety of parsley grown for it, with a savoury flavour of parsley and celery and a light sweetness.
In German-speaking countries parsley root is sold in most supermarkets and markets in autumn and winter, often as part of soup-vegetable bundles. In English-speaking countries it is harder to find and turns up mainly at farmers' markets, Eastern European shops or organic grocers.
Substitute:
Parsnip looks similar but is sweeter and less savoury; a mix of parsnip with a little celeriac and a few parsley stalks comes closer to the flavour.
Used in
Andrássy-rostélyosBraised beef steaks with fine root vegetable sticks and a sour cream sauce90 minDeák-rostélyosBraised beef steaks in a paprika and root vegetable sauce finished with sour cream2 hEszterházy-rostélyosBraised beef steaks in a tangy sour cream sauce with fine strips of root vegetables2 hGulyáslevesHungarian goulash soup with beef, root vegetables and csipetke in paprika broth2,5 hJókai-bablevesHearty bean soup with smoked pork, paprika sausage and csipetke3 hPalóclevesHungarian soup of pork, green beans and sour cream90 minÚjházi-tyúkhúslevesGolden, clear hen soup with plenty of vegetables, mushrooms and vermicelli3 h