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lots of parsley...

c
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...

  1. z
    zara 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.

    1. p
      plum 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/?UKTVFoodpreview=recipes.newprint&ID=516256

      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!

      1. d
        Diane 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.

        1. l
          LisaN 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.

          1. r
            Ruth Lafler Jul 29, 2005 01:08 PM

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

            1. p
              petradish 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.

              1. n
                nooodles 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.

                1. m
                  MV Jul 29, 2005 12:28 PM

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

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

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

                    2. s
                      Sir Gawain 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
                        h
                        Homer J 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. t
                        Tugboat Jul 29, 2005 10:38 AM

                        Chimichurri sauce in a large batch.

                        Put it over steaks or chicken.

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