You’re probably thinking, “What’s so mighty about Curly Parsley?” but don’t be too hasty to write this veggie/herb off! First, curly parsley is in the wonderful Carrot Family…the Apiaceae family to be technically correct…which is one good reason why it goes wonderfully with cooked carrots.
I don’t like parsley very much. So this week I challenged myself to put it in the marketplace, and use it! Since Parsley is bitter, I’ve paired it with it’s sweeter cousin the carrot. Both ingredients are related and balance each other really well! Caraway and cumin are also in the same family, so use those in this dish if you feel like adding another layer of flavor.
Chef Diana Smedley chats with Johnny Roberts about the vegetables in this week’s marketplace, a bit of history and recipes. They discuss parsley, purple lady bok choy, kimchi, and Easter & Passover traditions in this episode.