INGREDIENTS
2 teaspoons olive oil
2 bunches of parsley root, sliced into coins
1 clove garlic, smashed and chopped finely
2 Tablespoons lemon juice
2 Tablespoon parsley leaves, chopped finely

DIRECTIONS
Heat pan over medium-high heat, add oil and, when hot, stir in parsley root.
Stirring occasionally, cook about 5 minutes, until slightly softened.
Add garlic and stir to distribute. Cook an additional 3 minutes.
Stir in lemon juice and parsley leaves, cover and turn off heat.
Let sit covered at least 3 minutes before serving.

NOTE: To clean parsley root, cut off leaves, wash well and pull off root tendrils.
They don’t need to be peeled, but stubborn dirt can be removed with a vegetable brush.

Copyright © 2010 Stefanie Samara Hamblen