Also called Hamburg parsley and turnip-rooted parsley, this parsley subspecies is grown for its beige, carrotlike root, which tastes like a carrot-celery cross with a touch of celery root. It's used in soups, stews and simply as a vegetable. Parsley root is in season from about August to May. Choose firm roots without soft spots; the leaves should be feathery and bright green. Refrigerate in a plastic bag for up to a week. Remove leaves just before using roots, which may be peeled or not. The leaves may be used in the same manner as regular parsley.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.