Recipes for Parsley
Preparation, uses, and tips
Producing very dense rich green leaves on
arching stems, parsley offers a unique refreshing flavor. Releasing a
slightly spicy aroma, its somewhat tangy taste has a slight peppery
overtone. Curly parsley is favored for its aesthetic appeal. Most
often used as an edible garnish, parsley leaves and stems add flavor
to savory dishes and salads. Deep-fry sprigs to accompany seafood
entrees. Parsley's refreshing taste naturally freshens breath after
How to Store Parsley,
Cilantro, and Other Fresh Herbs
1. Snip off the bottom of the stems.
2 Make sure the leaves are
completely dry. Better to hold off rinsing them until you're about
to use them.
3 Fill a jar or a water glass
partially with water and place the stem ends of the herbs into the
water in the jar.
4 If you are storing the herbs in
the refrigerator, cover loosely with a plastic bag. Cilantro loves
cool temperatures and should be stored in the refrigerator.
Parsley can be stored at room temperature or in the refrigerator.
It has been said that basil is ideally stored at room temperature
and not in the refrigerator, because it is susceptible to damage
5 Change the water after several
days if the water starts to discolor.
Fresh parsley, cilantro, basil, and other
fresh herbs can last up to 2 weeks or longer when stored this way.
Mineral-rich and vitamin-rich
parsley stems and leaves offer an excellent source of magnesium, iron,
calcium, beta carotene and vitamin C.
I like chopping up fresh parsley
and using it in my salads.
Chicken Song Soup
- 2 chicken breast quarters with wing,
- 8 cups water
- salt and pepper to taste
- 3/4 cup uncooked white rice
- 1 1/2 cups water
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Place the chicken breasts and 8 cups
of water into a large pot. Season with salt and pepper, and bring
to a boil over high heat. Reduce heat to medium-low, cover, and
simmer 1 hour until the chicken is falling off the bone. Once
done, remove the chicken and set aside to cool.
- While the chicken is simmering,
bring the rice and 1 1/2 cup water to a boil in a saucepan over
high heat. Reduce heat to medium-low, and cover; simmer until the
rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Once the chicken has been removed to
cool, stir the cooked rice, garlic, onion, carrots, celery,
parsley, sage, rosemary, and thyme into the broth, and return to a
simmer. While the vegetables are simmering, remove and discard the
skin and bones from the chicken, shred the meat, and stir in into
the soup. Serve once the vegetables are tender, about 30 minutes
Potato Parsley Bisque
1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes
-- cut into 1/2-inch cubes
2 md Leeks; sliced
-- (thoroughly washed)
1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper
Blanch the almonds in boiling water for 30 seconds. Drain, and plunge
almonds into cold water. Drain, and squeeze the almonds between your
fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a blender,
and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups
vegetable stock and bring to a simmer over medium heat. Cover and boil
until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper
into the soup. Bring to a simmer and cook, stirring often, until
thickened, about 2 minutes. Transfer the soup to a food processor and
process, in batches if necessary, until smooth.
Source: May All Be Fed - by John Robbins
Moroccan Carrot Salad
from Chez Panisse Vegetables by A. Waters
Peel baby carrots, leaving 1/4
inch of stem attached. Cut them in half lengthwise and boil until tender
in salted water with a crushed clove of garlic. Drain and cool to room
temperature. Toss them with a little ground cumin, paprika, and salt,
and a pinch each of cinnamon and cayenne. Toss together with lemon
juice, olive oil and chopped parsley, and set aside to marinate for at
least an hour before serving.
SALMON WITH PARSLEY CREAM SAUCE
A sophisticated main course that's
quick and easy to make. Accompany the fish
with wild rice pilaf and steamed asparagus.
1 cup dry white wine
3 tablespoons bottled clam juice
3 large garlic cloves, minced
2 large shallots, minced
1 cup whipping cream
1/2 cup plus 3 tablespoons chopped parsley
1 1 1/2-pound salmon fillet (about
3/4 to 1 inch thick)
1 tablespoon minced fresh tarragon
or 1 teaspoon dried
1 tablespoon minced chives or green onion
Combine 1 cup wine, 3 tablespoons
clam juice, garlic and shallots in heavy small saucepan. Boil until
mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream
and 1/2 cup parsley. Boil until
mixture is reduced to 1 1/2 cups, about
4 minutes. Transfer mixture to blender. Blend until parsley is finely
minced. Pour sauce into strainer
set over bowl; press on solids to extract as much liquid to same
saucepan and boil until sauce coats
spoon, about 3 minutes.
Preheat broiler, Brush salmon
fillet on both side with oil. Broil salmon, skin side up,
4 minutes. Turn salmon over; season with salt and pepper. Broil until
salmon is opaque in center,
about 3 minutes. Transfer to platter.
Bring sauce to simmer. Whisk in
tarragon, chives and remaining 3 tablespoons parsley. Season sauce
with salt and pepper. Pour sauce over salmon. Garnish with parsley
sprigs and serve.
Bon Appetit March 1996
CHICK-PEA, GARLIC, AND PARSLEY
a 19-ounce can chick-peas, rinsed
and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun dry
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Accompaniment: toasted pita wedges
or toasted French bread slices
In a food processor blend all
ingredients except oil until smooth. With motor
running add oil in a slow stream. Season dip with salt. Serve dip with
Makes about 2 cups.