Parsley Root Quenelles

I have a couple of little picky eaters. The biggest challenge is finding a compromise between one decidely savory palate and one quasi-vegetarian sweet-tooth. Herein, the most successful compromise to date.

From gastronomic guesswork

Parsley root has a subtle sweetness and herbaciousness that livens up potatoes. I used 4 small yukon golds to 1 bunch of parsley root (maybe 2 to 1 in terms of volume), boiling them together with an attention to making the parsley root pieces half the size of the potato chunks to approximate even cooking. This was mashed, then mounted with plugra and seasoned with sea salt and white pepper. This is not a steakhouse side as the subtle sweetness would be lost next to heartier dishes, but this would be a great accompaniment to milder fish, pork, or poultry courses. I'm looking forward to other uses for this great, albeit subtle, ingredient.