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INGREDIENTS
Peels and trimmings from 8 parsley roots,
about a pound
Sea salt
5 tablespoons diced shallot
1½ tablespoons butter
Freshly ground pepper
Finelyminced parsley to finish
1. Make a quick stock first: Peel the parsley
roots, trimming away all but a few inches of the
stems. Place the trimmings and stems, along
with a small handful of the leaves and a few
pinches salt, in a small pot. Cover with 2 cups
water, bring to a boil, then simmer while you
prepare the rest of the dish.
2. Cut the peeled and trimmedparsley roots
lengthwise inhalf. Cut larger roots intoquarters.
3. Melt the butter in a skillet with 2-inch sides.
Add the shallot and stir, thenmix in the parsley
root. Strain, then pour vegetables over the
stock. Add
3/8
teaspoon salt, and bring to a boil.
Cover the pan, lower the heat, and simmer for
10minutes. Remove the lid and continue cook-
ing until the liquid has reduced to a few table-
spoons and the roots are tender when pierced
with a knife and burnished on the bottom. Place
the parsley roots in a serving dishwith the
sauce, which should be reduced to a syrupy
texture. Seasonwith pepper and a few pinches
ofminced parsley.
BURNISHED BRAISED PARSLEY ROOT
Serves 4
Note: Leave a good inch ormore of the stems andwash carefully around them. Once cooked, they
are as sweet and good to eat as the roots.
67
celebratedliving.com
FALL 2012
