This was my first time working with parsley root. I would definitely recommend it. Tastes just like parsley, but the root is crunchy like a radish. I cooked my onion, broccoli, and parsley leaves, and then added my parsley root last, before adding my combination of veggies to my couscous. Doing it this way left the root nice and crunchy for some added texture in my couscous pilaf.
Israeli Couscous With Parsley Root:
1 1/2 Cups Water
1 Cup Israeli Couscous
1 Small Onion
2 Small Broccoli Stalks With Florets
2 Parsley Roots With Foliage
Chanal Chole Powder to Taste (Indian)
Salt to Taste
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