lots of parsley...
- ctmom Jul 29, 2005 10:26 AM
any ideas for a garden full of parsley? I have both Italian Large Leaf and Curley taking over my garden and need to get rid of some this weekend...
I love two or more parts parsley chopped up with one part onions, salt, pepper, and lime juice over all foods Latin. I imagine it'd be great on all kinds of fish, too.
You could also make a pesto that's 1/2 parsley, 1/2 basil. It takes a lot of herbs to make a small amount of pesto, and it freezes well for months.
Gremolata- chopped parsley, garlic, lemon zest. Traditionally sprinkled over osso buco, but also nice with rich dishes like braised short ribs, stews, oxtails, pork belly. Combine just before using.
Also a blended herb sauce. Take a handful of parsley, a couple leaves of sage, thyme, rosemary (whatever combo of herbs you like), S&P, light olive oil, squeeze of lemon. Blend until smooth and use with lamb, chicken, beef, fish, veggies.
Salad consisting of chopped cucumber, tomatoes, peppers, parsley, add a dressing of salt, pepper, lemon juice and olive oil to taste.
I also had a great salad the other night.
black eyed peas
dill (just a little)
lemon juice? olive oil?
everything was diced up the size of the black eyed peas.
I love Nigella Lawson's Chicken, Almond & Parsley salad - go heavy on the flat-leaf Italian parsley:
This is from Forever Summer, which has another recipe I like for couscous with olive oil, pine nuts, and plenty of chopped parsley and coriander leaves. I can't find the recipe online, but it should be simple enough just from the description.
Waitrose's ingredient of the month is parsley and they also suggest a salad. I made it with canned fava beans instead of fresh, and it was good - although I think I'd prefer cannellini the next time I make it:
Also, to note, in the Persian Gulf tabouleh is made with an unbelievable lot of parsley - like a 4:1 ratio of parsley and bulghur wheat, the inverse of what I usually see in the US. It is very refreshing made this way. Use your favourite recipe but just adjust the proportions.
Best of luck a-parsleying!
One of the best-loved Iranian dishes is a stew of parsley (and other herbs) and lamb, called ghormeh sabzi. There are hundreds of recipes on the web (eg. http://www.iranonline.com/iranhall/re...), and for any one of them I would happily quadruple the amount of parsley called for. Flat-leaf parsley works better, the other herbs are optional, though a little fenugreek leaf is a must for total authenticity. Serve with plain white basmati rice and plain yoghurt on the side.