Books & Spoons Recipe: Lemon & Rosemary cooked Parsley Roots

As the temperature  rises, and summer is just about here, it is time to start the grill season! Cause who wants to cook in the hot kitchen, when the sun is out, and grass is green?!
There's so many different ways and things that can be grilled, and during this summer, I am going to give some ideas for side dishes, that are great to pair with different proteins on the grill.
I love the parsley roots cooked with lemon, rosemary, and the air dried ham. The flavors are strong, they complimented the salmon greatly, but surely can be paired with other fish or meats as well. There's a little preparation beforehand, but trust me, it is worth it..
Now, if you don't have the opportunity to use a grill, these parsley roots can be finished in the oven as well. Hate rosemary? Try some other herbs, like thyme.
I served the parsley roots with chili marinated salmon, dill-mustard sauce, and lemonade with frozen strawberries in place of an ice cube. I hope you enjoy it
~ Cheers!

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LEMON & ROSEMARY COOKED PARSLEY ROOTS

8              Parsley roots
1              Lemon
2 TBSP    Olive oil
                Fresh rosemary
                Salt + pepper
16 slices  Air dried ham (Serrano, Coppa)

1. Peel the parsley roots and set them in a pot
2. Press over the juice from the lemon
3. Add the olive oil and some springs of rosemary
4. Add water until just covered. Cook until tender,       depending on the size of the parsley root, but on average for about 8 minutes
5. Set the cooked parsley root on a paper towel, to dry off a bit.
6. Put one spring of rosemary for each root, and wrap them carefully into the ham. Use toothpicks to hold them together, if necessary.
7. Grill them for about 4-5 minutes for each side until crispy (or in the oven for about 10-15 minutes)