In Season in February: Parsley Root Purée & Jerusalem Artichoke

FEBRUARY 9, 2021

The Seasonal Dish Of The Month "February" - Vegan Parsley Root Purée with Jerusalem Artichoke 

Happy February my dear! I can't believe we're already two months into the new year. Time literally flies by I feel - even with the overarching pandemic. One of my big projects for the new year was to cook more seasonal with you. Hence, I started publishing a monthly "seasonal calendar" and have been working eagerly on a recipe series featuring one or two seasonal veggies/ fruits in a "monthly dish" for you. 

The February heroes are two veggies I have barely used in my plant kitchen before - Jerusalem Artichoke & Parsley Root. Both of them grow here in Germany over the winter months and are freshly available - on the farmer's market and the supermarket veggie isle. While parsley roots contain an incredibly sweet flavor profile, Jerusalem artichokes (Topinambur in German) are starchy, pretty earthy and mildly nutty in flavor. To form perfect harmony, I decided to combine the veggies with onion, apple, spicy marinated red bell peppers and loads of fresh herbs. 

Curious? Read on. 

How To Serve This Seasonal Winter Dish?

This post showcases two different ways to style and serve our February feature veggies - Parsley Root and Jerusalem Artichokes. Option one is to serve the purée dish "as is" / as a delicious solo starter. Option two is to combine it with a variety of other seasonal veggies, dips, salsas and pickled olives/tomatoes. You choose! Both options are amazing! 

I personally loved the combination of the dish with beet root hummus, soy-roasted Brussel sprouts with Black cumin (which are totally in season as well by the way) and the rich flavor profile of pickled veggies. Besides, I highly recommend to serve the dish as well as the whole platter with some sort of wholegrain bread or cracker. 

How To Create A Charcuterie Board?

Well..This is a very good question. To be honest with you - I am not the artist of this amazing creation. This charcuterie board was created by my wonderful friend Vee who used to run her own catering business in Munich and is currently building up a personal brand and cooking event business. If you're curious to learn how to make a professional charcuterie board or test the most creative recipes from all around the globe, check out her Instagram and visit her wonderful food blog

PS: This unpaid advertisement comes straight from my heart.

Find Out What's In Season

I am currently working on an extensive blog post series featuring all veggies and fruits that are in season throughout the year. If you're curious to see a sneak peek of February's seasonal plant heroes, take a look at the at the following instagram carousel I created for the social platform. - And as you can see - our recipe heroes - parsley root & Jerusalem artichoke - are totally in season this month. 



Share Your Seasonal Veggie Love 

I hope you enjoy this super delicious seasonal dish for the month of February have over the past weeks. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

Love & Plants, Karo

Parsley Root Purée With Roasted Jerusalem Artichoke & Spicy Red Bell Pepper Salsa
4 SERVINGS PREP TIME : 20 min COOK/REST TIME : 20 min
Parsley root purée  with roasted jerusalem artichokes (Topinambur) and a spicy red bell pepper salsa is our seasonal dish of the month February! Enjoy the dish as a delicious appetizer, serve it as a tapas component make it a hero plate in your next charcuterie board. 
INGREDIENTS PREPARATION
INGREDIENTS :
    • VEGAN PARSLEY ROOT-APPLE PUREE :
    • -  
      300ml Water (or more if necessary)
    • -  
      500g parsley root
    • -  
      1 organic Apple (regional & sour ideally)
    • -  
      1 garlic clove
    • -  
      2 medium red onions
    • -  
      Pinch of Nutmeg
    • -  
      Flaky Sea Salt
    • -  
      Oil to fry (I like to use olive oil)
    • -  
      Optional: Pinch of plant milk or any cream for extra creaminess
    • ROASTED JERUSALEM ARTICHOKE :
    • -  
      500g Jerusalem Artichokes
    • -  
      Oil to fry
    • -  
      Pinch of flaky sea salt
    • -  
      Fresh ground black pepper
    • RAW & SPICY RED BELL PEPPER SALSA :
    • -  
      250g organic smoked Red Bell Pepper (from glas works perfectly)
    • -  
      2 small garlic cloves (minced)
    • -  
      50g Tomatoes (Small tomatoes as they tend to contain less water)
    • -  
      1 Tbsp Apple Cider Vinegar
    • -  
      1/2 TL Pul Biber (or more if you like it very spicy)
    • -  
      Flaky Sea Salt
    • -  
      Fresh ground black pepper
    • -  
      Topping: Chopped & Roasted Pecan Crunch
    • -  
      Handful fresh parsley (Broad-leaved parsley)
    • CHARCUTERIE BOARD :
    • -  
      Organic Dried Tomatoes
    • -  
      Organic Baby Tomatoes (out of season)
    • -  
      Beet Root Hummus (in season)
    • -  
      Organic Olives
    • -  
      Bread
    • -  
      Herbs: Parsley & Mint
    • -  
      Roasted Organic Brussel Sprouts (in season)
    • -  
      Goat Cheese or Vegan Cream Cheese Zucchini Rolls (out of season)
PREPARATION :
  1. Parsley Root Purée: Take your parsley roots, wash them thoroughly and cut them into small chunks. Do the same with the apple. Take the onions and cut them into small dices as well. Then take a pot and heat it to medium heat. Add the onions and a tiny bit of oil and let the onion mix simmer until they turn shiny/ translucent. Then, add the apple and root chunks and just enough water to cover the veggies.
  2. Cook the mix until the parsley root chunks and the apple is soft (10-20min). Transfer everything to a food processor, add the spices and mix until creamy. Taste test and add more seasoning if necessary. If the puree is too thick in consistency, add a tiny bit of water, plant Milk or cream (Sahne).
  3. Roasted Jerusalem artichokes: First wash the Jerusalem artichokes thoroughly as we won't take the peel off. Then you have two options: Option 1 is to cut them Jerusalem artichokes into chunks of 4 or you roast them as a whole. Either way coat them with oil and a dash of salt and roast in a preheated oven at 180*C. If you don't cut them in half or quarters, the the Jerusalem artichokes take 45-60 min to roast (depending on size). If you cut them, I recommend you to check them after about 25-30 min for the first time.
  4. In this recipe, I roasted the artichokes as a whole in the oven, took the out, cut them into quarters and gave them a second roast in a frying pan right before serving.
  5. For the raw & spicy red bell pepper salsa: Take all ingredients listed and mix them in a food processor or smoothie maker. I personally recommend to add only half of the parsley in the beginning and fold in the remaining half before serving. Besides, if you find your salsa to watery (could be due to the tomatoes or bell peppers), press the mix through a sieve.
  6. For the Charcuterie Board: I recommend to take all veggies and fruits you have at hand. Usually everything "in season" harmonizes pretty well with each other.

Did you try it?

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