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What to do with abundance of curly parsley?

threecupsofcoffee Jun 23, 2009 04:33 AM

My SO just brought home a HUGE amount of curly parsley instead of the flat-leafed I asked for. I think curly parsley is pretty flavorless, but have got to use this up! Any ideas?

  1. f
    fern Jun 23, 2009 05:34 AM

    How about a chimichurri sauce, or add it to a salad.

    1. scubadoo97 Jun 23, 2009 05:48 AM

      make tabouli. we always made tabouli with curry leaf parsley. I don't find it flavorless at all. A little different than flat leaf but still parsley.

      1 Reply
      1. re: scubadoo97
        Gio Jun 23, 2009 05:53 AM

        I agree with scuba. Use the curly cuties just as you would the flat leaf variety. Pesto comes to mind immediately.

      2. a
        Andeanlotus Jun 23, 2009 10:12 AM

        You can mince it and freeze it in individual portion plastic packs. It really maintains its flavor. You can sprinkle a pack on top of a stew after its already done and cover it. The parsley will defrost with just the steam of the hot stew.

        2 Replies
        1. re: Andeanlotus
          sierraskyesmom Jun 23, 2009 10:17 AM

          I second that. Mince them, put in ice cube trays and - voila! - perfect portions to add to or top off a recipe.

          1. re: Andeanlotus
            MakingSense Jun 23, 2009 02:30 PM

            It's not necessary to freeze it in separate portions or ice cube trays. Finely minced parsley can be frozen in a larger plastic container. It never freezes completely solid. No idea why.
            When you need some, just scrape it out with a spoon or the tip of a knife, without even bothering to defrost. Right into whatever you are preparing.
            Parsley keeps almost all of its bright green color in the freezer. I'm never without a container of frozen minced parsley. So easy when I need just a tablespoon or two.

            BTW, when used in cooking, there is little flavor difference b/w the two types. Raw, yes. Cooked, not enough to worry about when there are other flavors going on.

          2. l
            lgss Jun 23, 2009 11:14 AM

            Add some to Shepherd's salad (also called Israeli salad and various other names) or in chick pea salad, or throw some in fresh carrot juice.

            1. linguafood Jun 23, 2009 11:18 AM

              You could make a pesto with walnut oil, pistachios, and some grated parm. Or asiago, if you want something more assertive.

              1. cassoulady Jun 23, 2009 01:40 PM

                a while back someone posted a recipe that sounded great basically a pasta with egg yolks, tons of parsley and cheese, does anyone have it?

                1. cassoulady Jun 23, 2009 05:52 PM

                  This is the recipe I have been wanting to try but havent, and I found the link:

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