The white roots (parsley root, celeriac, parsnips and sunchokes) don't receive much culinary acclaim. Perhaps it's their drab colors; they are quite plain in appearance compared to their far more garish and brightly colored veggie brethren, but they offer up a range of delightful, sometimes, subtle flavors. Try this White Roots Soup, as an example.
Read moreWhite roots soup with parsley root, celeriac, parsnip, and sunchokes
Parsley roots (shown here) look like a more rustic white carrot. They can be quite spindly or quite large, like the ones shown here at the McCarren Farmers Market in NYC. Their taste is delicate, often described as the cross between a carrot, parsley and celery. I like to get them with their tops on. Though at this stage, their tops are quite rough for garnishing a dish, they are perfect for creating soup stock. Photo: Joey L.