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What to do with abundance of curly parsley?

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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?

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    fern RE: threecupsofcoffee Jun 23, 2009 05:34 AM

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

    1. scubadoo97 RE: threecupsofcoffee 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 RE: scubadoo97 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.

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        Andeanlotus RE: threecupsofcoffee 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
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          sierraskyesmom RE: Andeanlotus 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
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            MakingSense RE: Andeanlotus 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 RE: threecupsofcoffee 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 RE: threecupsofcoffee 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 RE: threecupsofcoffee 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 RE: threecupsofcoffee Jun 23, 2009 05:52 PM

                  This is the recipe I have been wanting to try but havent, and I found the link:
                  http://chowhound.chow.com/topics/609291

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