Parsley offers wonderful flavor, rich color, and outstanding nutritional value. Parsley provides more vitamin A than carrots and more vitamin C than oranges and is high in minerals, particularly iron.
How to Prepare:
After washing, chop parsley leaves either finely or coarsely depending on the dish you are making. The stalks have a lot of flavor and can also be chopped finely and added to any dish.
How to Store:
For short term storage, wrap parsley in a damp towel or place upright in a container with an inch of water and refrigerate. For longer term storage, parsley can be dried.
How to Cook:
You can use parsley as a green in stir-fries, just add it toward the very end of cooking to retain color, flavor, and nutrition. You can think of parsley as a green and toss it into a salad or chop it into just about any chilled pasta or vegetable salad. You can also use it fresh or dried in a homemade tomato sauce or in soups or stews.
Information adapted from From Asparagus to Zucchini
Parsley Gnocchi with Goat’s Curd and Hazelnuts
- 2-¼ lb potatoes, scrubbed
- 1 large bunch flat-leaf parsley
- 1 egg, beaten
- 1-½ cup flour
- ¼ cup butter
- Salt and black pepper
- 1 cup butter
- 4 banana shallots, finely diced
- ½ cup hazelnuts, chopped
- Fresh goat’s curd or goat’s cheese, to taste
Preheat the oven to 400 degrees. Put the potatoes on a baking tray and bake in the oven for 1 hour, or until cooked through. Blanch the parsley in boiling water, refresh and blitz to a puree. Remove the potatoes from the oven. When cool enough, cut them in half and scoop the flesh into a bowl. Keeping the potato covered with a tea towel so it doesn’t dry out and go hard, gradually pass it through a coarse sieve, potato ricer or a mouli into a large bowl.
Add the egg, pureed parsley, flour, butter, salt and pepper to the sieved potato and mix into a soft dough. Be careful not to overwork the dough, as it will go gluey and tough. Bring a large saucepan of lightly salted water to a rapid boil. Roll the dough on a lightly floured surface into sausage shapes roughly 1 inch wide, then cut into 1 inch pieces and lay on a floured plate. Add half the gnocchi to the saucepan of boiling water, cook for 5 minutes, then drain. Repeat with the remaining gnocchi. When you are ready to eat, heat up a large frying pan and add the butter and shallots. Fry until translucent then add the hazelnuts.
Continue to fry for a few minutes until the butter is foaming, then add the gnocchi. Cook for 8-10 minutes until browning, puffy and warmed through. Season well and spoon into a bowl, then dot with goat’s curd. Get the guests to stir in the goat’s curd when ready to eat and tuck in.
Recipe courtesy of The Guardian
Almond and Parsley Salsa Verde
- ⅔ cup roasted, salted almonds, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 1 clove garlic, minced
- 1 cup olive oil
Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped. Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.
Recipe courtesy of All Recipes
Fava Leaf and Parsley Quiche
- 1-½ cups whole-wheat flour
- ½ teaspoon fine sea salt
- ¾ cup cold unsalted butter, cut into small cubes
- 2 teaspoons extra-virgin olive oil
- 1-½ teaspoons minced garlic
- 6 ounces fava or spinach leaves
- ⅓ cup chopped green onions
- 1 cup flat-leaf parsley leaves
- ½ teaspoon fine sea salt
- 1-¾ cups milk
- 1-¾ cups heavy cream
- 5 large eggs
- 1 teaspoon fine sea salt
Make crust: Whirl 1-½ cups flour and the salt in a food processor to blend. Add butter; pulse until mixture looks like cornmeal. Add ¼ cup ice water; pulse again until dough comes together, 30 seconds. Press dough into a disk, wrap in plastic wrap, and chill at least 1 hour and up to 1 day. Unwrap dough and let warm up 15 minutes. With a floured rolling pin, roll into a 12-inches. round. Press round onto bottom and up sides of a 10-in. deep-dish pie pan.
Fold under the crust overhang on pan rim; crimp edge. Chill 30 minutes. Put oven rack on lowest rung. Preheat oven to 325 degrees. Line crust with parchment paper and fill with pie weights or dried beans. Bake crust 25 minutes; remove weights and parchment and bake until crust is slightly browned, about 10 minutes more. Remove crust from oven and set on a rimmed baking sheet. Raise oven temperature to 375 degrees. Make filling: In a large frying pan, heat oil over medium heat.
Add garlic, fava leaves, green onions, parsley, and salt and cook, stirring often, until leaves are wilted, about 4 minutes. Chop mixture coarsely, then arrange over bottom of warm crust. Make custard: Heat milk and cream in a large heavy-bottomed saucepan over high heat until mixture begins to simmer. Remove from heat. Put eggs in a blender with half of hot milk mixture and whirl for a few seconds. Whirl in salt and remaining milk mixture.
Pour custard into crust, being careful to keep greens evenly distributed. Bake quiche until slightly browned around edges and beginning to puff in center, 25 minutes. Let cool until warm or room temperature before serving.
Recipe courtesy of My Recipes
- 1-½ cups chopped cilantro
- 1-1⁄2 cups chopped parsley
- 2 tbsp. toasted and ground cumin seeds
- 2 cloves garlic
- Salt, to taste
- Freshly ground black pepper, to taste
- ¾ cup extra-virgin olive oil
Pulse cilantro, parsley, cumin seeds, garlic, salt, and pepper in a food processor until combined; transfer to a bowl and stir in olive oil.
Recipe courtesy of Saveur
Quinoa and Parsley Salad
- 1 cup water
- ½ cup uncooked quinoa
- ¾ cup fresh parsley leaves
- ½ cup thinly sliced celery
- ½ cup thinly sliced green onions
- ½ cup finely chopped dried apricots
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup unsalted pumpkinseed kernels, toasted
Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.
Recipe courtesy of My Recipes