Parsley?
- Thread starter Indiana
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Sprinkle it on salads. (Even better, put it in a homemade vinaigrette)
Goes pretty well on eggs.
Can make a marinade for meat with parsley in it. (Parsley, lemon, garlic, and oil as a base and then add chives/capers/anchovies/whatever floats your boat and puree it all.)
Lots of eastern Mediterranean food uses parsley.
Oh. Do something simple. Throw some chopped potatoes in salt and oil (even better if you cooked some garlic in the oil first). Roast them and then toss with parsley and the garlic (and more salt if needed).
Goes pretty well on eggs.
Can make a marinade for meat with parsley in it. (Parsley, lemon, garlic, and oil as a base and then add chives/capers/anchovies/whatever floats your boat and puree it all.)
Lots of eastern Mediterranean food uses parsley.
Oh. Do something simple. Throw some chopped potatoes in salt and oil (even better if you cooked some garlic in the oil first). Roast them and then toss with parsley and the garlic (and more salt if needed).
The original use of parsley garnish is it's actually a breath freshener. It also chops well so it's great to add colour to plates and white foods. It's used in some cooking as well.
If you want to use it up add it to soups, ramen noodles, salad dressing, pasta sauces.
Or just sprinkle a bit on potatoes or rice.
Dried Curly parsley (which is what you have) is mild in flavour and pretty much good for nothing.
Fresh Curley parsley was used just as a garnish for decades. Much more flavour than dried. As someone stated, used in tabouleh and other middle eastern dishes.
Italian or flat leaf parsley is what you will see in Italian dishes as well as South American (think chimichurri). I only use this when any recipe calls for parsley. (Only use the leaves and no
Hope this helps!
(Garlic herb butter - 1/2 pound Room temperature salted butter, 4-5 minced cloves of garlic...or more if you like, half a bunch of Italian parsley finely chopped. Mix together, use Cling film to mild it into a ‘log’...basically make it into a butter sausage. Great on any grilled meat or seafood, pasta, veggies and roasted or mashed taters! Just slice off what you need!)
Fresh Curley parsley was used just as a garnish for decades. Much more flavour than dried. As someone stated, used in tabouleh and other middle eastern dishes.
Italian or flat leaf parsley is what you will see in Italian dishes as well as South American (think chimichurri). I only use this when any recipe calls for parsley. (Only use the leaves and no
Hope this helps!
(Garlic herb butter - 1/2 pound Room temperature salted butter, 4-5 minced cloves of garlic...or more if you like, half a bunch of Italian parsley finely chopped. Mix together, use Cling film to mild it into a ‘log’...basically make it into a butter sausage. Great on any grilled meat or seafood, pasta, veggies and roasted or mashed taters! Just slice off what you need!)
