I decided to plant an herb garden this year. The parsley (both curled and flat-leaf varieties) has positively thrived, and I’m having trouble using it up. The basil, on the other hand, I have no problem having ideas for.
Anyone have recipes that call for quite a bit of parsley? I have no freezer space to deal with it just now, and am not sure where to find cracked wheat to make tabouli. Vegetarian or fish dishes would be especially helpful, though I could probably adapt some meat dishes.
You sure you’re in the right room?
Here’s a very simple Spanish dish with chick peas and chili:
2 or 3 onions, chopped
a 2 pint bowl of tomatoes, roughly chopped and microwaved for 10minutes until they have the consistency of cannned tomatoes
a small pepper, yellow if possible OR 6 oz mushrooms – or both
chili powder, I use a mix of tescos mild and hot chili powders but I’m sure you can improvise
plenty of crushed garlic
a can of chick peas
2 tablespoons of olive oil
salt to taste
and… shedloads of chopped parsley
Sweat the onions in the olive oil, adding the sliced pepper or mushrooms and the garlic after about five minutes. When they’re nice and soft add the chili powder, tomatoes chick peas and parsley. Simmer for 15 to 20 minutes and serve with rice. it’s very tasty and a nice change from Mexican style chili dishes.
Btw I suspect this is the wrong forum too.
I think parsley dipped in saltwater is delicious … but passover always was my favorite holiday.
Guh, how did that happen? I could swear I was in CS.
I like the recipe, Springtime! I think I’ll try it. Keep 'em coming!
Fresh parsley cooked into sauces is really good for neutralizing oversweetness, without making them unduly bitter or something, particularly things made with tomato paste. It won’t use up a lot of it, but it’s a good supplemental use.
There’s a restaurant in Chicago that used to serve something called Parsley Pesto. I never tried it; sounded gross. But it might be worth trying.
Me, I’d tempura it: everything tastes better fried, and tempura parsley has all those nooks and crannies for the batter to seep into. It’s awesome.
Chimichurri (here’s one recipe, there are many variations). Nom nom nom.
That sounds really interesting! Any recommendations for use other than steak? Would it be good with fish?
I’ve only ever had it with steak, but it would probably be good with fish, too.
My favorite chimichurri use is over simple grilled chicken and tricolored bell pepper strips. OMG! It’d also be good over baked tofu, Seitan (chicken flav’r, ideally) or Quorn, though. ETA: Or fish, but I’d think white rather than salmon.
Tabouli. More parsley, less bulgur.
Any of the several types of Green Sauce that are indigenous to world cuisines would be a good use.
The German variety of Green sauce is very tasty and traditionally served with hardboiled eggs… it’s simple to make and makes for a great lunch. It’s also a great way to use up all of the excess herbage in your garden, as one can use just about any combination of greenage/herbs.
Eier In Gruner Sosse (Eggs In Green Sauce)
2 tablespoon Mayonnaise
1 cup Sour Cream – *
1 Lemon; Med – Juiced
9 Eggs; Large – Hard Cooked
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 1/2 cup Fresh Herbs – Chopped **
Blend mayonnaise, sour cream and lemon juice in the blender. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest
of the hard-cooked eggs in half and arrange in the sauce and serve.
One yellow onion
A bunch of parsley
One pound ground lamb
One egg
Garlic, minced
Salt
Pepper
Cayenne pepper
In a food processor (I have an old Smart Chopper hand-cranked one) chop the onion and parsley until very small. Mix the onion and parsley, plus the egg and garlic, into the ground lamb. Add salt, pepper, and cayenne pepper to taste.
Form onto skewers for kebabs, or just make patties. Cook over a charcoal fire.
Good with couscous.
Fantastic Foods (and I think Near East, also) have boxed Tabouli mixes, like this: Amazon.com
I can get these at my regular grocery store, so you might want to check.
My absolutely favorite thing to do with tabouli is to make a pita bread sandwich with tabouli and monterrey jack cheese. Use some cucumbers and tomato in the tabouli to keep it moist.
Marinated mushrooms: about a pound of mushrooms, a bunch of garlic chopped up, a bunch of parsley, some red wine vinegar and some olive oil. Mix, marinate for a dozen hours, then eat.
Also: eat a lot of garlic, then munch on the parsley to neutralize. (In fairness, we tried this after dinner at The Stinking Rose, and none of us could tell a difference.)
Man, I LOVE that scene from Mary Poppins! Step in time!
You can make a really great pesto with it.
Use equal parts parsley, mint and basil and the usual proportions of olive oil and parmesan, and throw in a little lemon juice and zest.
Gremolata. It’s a French or Italian garnish, and mighty good it is on stewed or boiled dinners.
Three parts each of parsley and lemon zest, and one part raw garlic.
Mince it all very finely together.
You sprinkle it generously on top of a stew just before bringing it to the table. The heat releases the fragrance of the zest and garlic, which is heavenly to inhale just before eating. It’s particularly good on French blanquette de veau, a white veal stew that’s on the mild side.
It sounds like as good a reason as any to get a goat.