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.
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).
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.) butter or margarine and 1/2 cup chopped shallots, stirring, until shallots begin to brown, about 10 minutes. Add parsley and 1 cup whipping cream. Cover and cook, stirring once or twice, until parsley wilts, about 10 minutes. Uncover and cook on high heat, stirring often, until liquid cooks away, about 10 minutes. Add salt and pepper to taste. Makes 3 cups, enough for 4 to 6 servings.
Creamed Parsley Casserole with Meat and Potatoes
Spoon creamed parsley (recipe precedes) into a shallow 3-quart baking dish. Slice 1 to 1 1/2 pounds cold roast lamb or beef and about 4 medium-size cold cooked potatoes and overlap on creamed parsley. Bake, covered, in a 350| oven until hot, about 25 minutes. Makes 4 servings.
Fresh Parsley Chutney
Serve with curry dishes, or use as dressing for bulgur salads or cold cooked vegetables, or as a dip for raw vegetables.
In a blender or food processor, combine 2 cups washed, crisped, and packed parsley (thick stems removed), 1/2 cup packed mint leaves, 2 teaspoons chopped fresh ginger, 5 cloves garlic (peeled), 2 tablespoons lemon juice, 3/4 cup unflavored yogurt, and 1/2 teaspoon crushed, dried hot red chilies. Whirl mixture until pureed. Serve, or cover and chill up to 1 week. Makes 1 1/4 cups.
Curried Lentils with
Sort 1 cup lentils to remove debris; rinse.
In an 8- to 10-inch frying pan set over medium-high heat, combine 1/4 cup (1/8 lb.) butter or margarine, 1 small onion (chopped), and 3/4 teaspoon curry powder; cook, stirring, until onion is soft, about 10 minutes. Stir in lentils and 3 cups water. Cover and simmer until lentils mash easily, about 45 minutes. Add salt and pepper to taste.
Spoon hot lentils into bowls and top with portions of fresh parsley chutney (receipe precedes). Serves 2 or 3.
Photo: To wash parsley, immerse in cold water and shake vigorously. Lift out, shake, and wrap in paper towels; chill to crisp
Photo: Overlap slices of cold roast lamb and cooked potatoes on creamed parsley, then bake to make a quick supper entree
Photo: Sprinkle leaves of crisp-fried, bright green parsley onto hot, open-faced toasted cheese sandwiches
|Printer friendly Cite/link Email Feedback|
|Date:||Mar 1, 1984|
|Previous Article:||Tonight? farm-style simmered dinner. tomorrow? hearty salad lunch. all from one pot.|
|Next Article:||Roasted salad glistening with olive oil.|
|How to grow and use burnet.|
|Pasta for breakfast?|
|Russian Freedom Sausage.|
|Food: Simply Marco.|
|Hamming it up; PRUE LEITH'S 30-MINUTE RECIPE WITH SAFEWAY.|