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lots of parsley...

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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...

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    Tugboat RE: ctmom Jul 29, 2005 10:38 AM

    Chimichurri sauce in a large batch.

    Put it over steaks or chicken.

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      Sir Gawain RE: ctmom Jul 29, 2005 10:44 AM

      I love to finely mince or blend a bunch of flat-leaf parsley with lots of fresh garlic, olive oil, salt and pepper. Great for spaghetti. (You have to love parsley and garlic though.)

      1 Reply
      1. re: Sir Gawain
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        Homer J RE: Sir Gawain Jul 29, 2005 11:15 AM

        I do the same thing but I include grated parmesan cheese. Often I add toasted slivered almonds or pinenuts. Great quick, delicious meal.

      2. e
        EAF RE: ctmom Jul 29, 2005 11:02 AM

        Make a big batch of meatballs and freeze them to use as needed. I put a ton of parsley and parmesan cheese in my meatballs, yummy, now I want some! LOL

        1 Reply
        1. re: EAF
          e
          EAF RE: EAF Jul 29, 2005 11:03 AM

          You could always hang it to dry for use all winter long, too.

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          MV RE: ctmom Jul 29, 2005 12:28 PM

          Alton Brown has a good lemon parsley salad that ive made a number of times. Very good.

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            nooodles RE: ctmom Jul 29, 2005 12:53 PM

            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.

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              petradish RE: ctmom Jul 29, 2005 01:02 PM

              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.

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                Ruth Lafler RE: ctmom Jul 29, 2005 01:08 PM

                I can't believe no one has said tabouli yet.

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                  LisaN RE: ctmom Jul 29, 2005 01:49 PM

                  Salad consisting of chopped cucumber, tomatoes, peppers, parsley, add a dressing of salt, pepper, lemon juice and olive oil to taste.

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                    Diane RE: ctmom Jul 29, 2005 03:31 PM

                    Tabouli!
                    I also had a great salad the other night.
                    It was:
                    black eyed peas
                    shredded carots
                    scallons
                    red pepper
                    green pepper
                    parsley
                    dill (just a little)
                    lemon juice? olive oil?
                    everything was diced up the size of the black eyed peas.

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                      plum RE: ctmom Jul 29, 2005 05:05 PM

                      I love Nigella Lawson's Chicken, Almond & Parsley salad - go heavy on the flat-leaf Italian parsley:
                      http://www.uktvfood.co.uk/?UKTVFoodpr...

                      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:
                      http://www.waitrose.com/food_drink/wf...

                      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!

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                        zara RE: ctmom Jul 31, 2005 04:59 PM

                        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.

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