Parsley Root Bunched Suffolk
The flavour of parsley roots is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. The roots are thinner than parsnips but they cook well with other roots and can be steamed, boiled, roasted or sauteed. They can also be eaten raw, perhaps with raw, celeriac - both grated, perhaps on a salad.
Use the leaves instead of parsley.
Grown in Suffolk.