Buttered Parsley Roots

2 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 15 min
130 calories/serving


2 parsley roots, cut into 3-4 mm rounds 300 g
2 1/4 tsp butter, unsalted 10 g
2 tsp olive oil 10 mL
1 pinch salt [optional] 0.2 g

Before you start

A mandolin will make slicing the parsley roots easier.


  1. Slice the parsley roots into thin rounds (3-4 mm).
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the parsley roots, then cook 3-4 min uncovered, stirring frequently.
  3. Reduce the heat to 'low', add salt, cover and cook until the parsley roots are soft, about 10 min.

Nutrition Facts Table

per 1 serving (140 g)


% Daily Value




7 g

11 %

Saturated 2.4 g
+ Trans 0.2 g

13 %


10 mg


20 mg

1 %


16 g

5 %


6 g

23 %


1 g

Net Carbs

10 g


3 g

Vitamin A

3 %

Vitamin C

91 %


6 %


12 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin C, Vitamin E
Good source of  :
Copper, Fibre, Magnesium, Vitamin B6, Zinc
Source of  :
Calcium, Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B2
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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