Magazine article Sunset

Getting Generous with Parsley

Magazine article Sunset

Getting Generous with Parsley

Article excerpt

Getting generous with parsley

One would do well to occasionally treat parsley with a heavy hand. Most often, lonesome sprigs are used for garnish, but that neglects other qualities of the herb. This member of the carrot family has a mild, pleasant, grassy flavor. It's low in calories (13 in 1/2 cup chopped), yet rich in vitamins C and A, potassium, and iron.

Curly leaf, the most common variety sold in markets, is used in these recipes. Select parsley with dark green color and crisplooking stems--avoid bunches with yellowing or wilting leaves. The size of a bunch varies according to the market and the season, so you need to measure by volume or weight. Three cups lightly packed parsley equals 1/4 pound.

How to wash and crisp parsley. Because grit and soil hide in those curly leaves, thorough washing is essential. Using bunched stem ends as a handle, immerse parsley in cool water and shake vigorously. If necessary, repeat with fresh water. Lift out, shake, and wrap parsley in paper towels; enclose in a plastic bag. Parsley will be crisped and ready to use in 1 hour; it will keep fresh for 3 to 4 days.

Flash-fried Parsley

Serve as an appetizer or snack, or sprinkle on melted cheese sandwiches.

Cut off and discard stems of 1/4 pound washed and crisped parsley. Pat dry.

In a deep 3- to 4-quart pan, heat 1 inch salad oil to 370|. Fry a handful of parsley at a time in hot oil (stand back parsley splatters) just until sprigs turn bright green, about 3 seconds. Lift out; drain on paper towels. Sprinkle lightly with salt. Serve hot or at room temperature, or store airtight up to 3 days. Makes 2 cups.

Broiled Sandwiches with Fried Parsley

Toast sliced French bread; spread with butter and top with sliced sharp Cheddar cheese. Set in a baking pan; broil until cheese melts. Top each with about 1 tablespoon flash-fried parsley (above).

Creamed Parsley

Serve creamed parsley the same way you would creamed spinach.

Discard thick stems of 2 pounds washed, crisped parsley. (To do ahead, put parsley in a plastic bag lined with paper towels and seal. Chill as long as overnight.)

In a 5- to 6-quart pan over medium-high heat, cook 1/2 cup (1/4 lb. …

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