Parsley, Always a Bridesmaid Ingredient/Passover and Easter Recipes

So everyone who’s ever purchased a bundle of parsley for say, a garnish or for oh, I don’t know, a garnish please raise your hand. Well hang on to your cooking hats because this column is devoted to that underappreciated leafy herb.

There are more than 30 varieties of parley and it’s related to celery (sort of like its skinnier first cousin). The most commonly used types of parsley are the curly leaf and flat-leaf parsley. An often asked parsley questions is what is the difference between flat leaf AKA Italian parsley and the curly kind? The answer to the question is simply the intensity of the flavor.  The flat leaf has a stronger more distinct flavor and is also more fragrant and less bitter than the curly variety. Whenever possible I recommend that everyone choose to use fresh parsley over the dried form. The dried, while convenient, isn’t nearly as flavorful as the fresh.

You should look for parsley that is deep green in color and looks fresh and has tight leaves. Forget any bunches that are wilted or have yellow leaves. You should always clean the parsley thoroughly before you use it. Clean the parsley like you clean spinach. Place it in a bowl of cool water and swish it around to get rid of the dirt. Note that parsley should be added at the end of the cooking process so that it retains its flavor and color. One great parsley trick is that if you’re making a lighter colored sauces just use the stems instead of the leaves as it will give you the flavor or parsley but not the green color.

Parsley is great but is rarely, if ever, considered a main ingredient. However, impress your friends and family with the following parsley recipes, they can hold its own in all kinds of herb recipes and let you be quasi eco food friendly by being able to say you’re keeping it “green”.

PARSLEY BAKED SALMON

3 tablespoons butter, melted
1 cup milk

1 cup sour cream
3 large eggs, beaten
2 cans red salmon, drained and flaked
2 cups bread crumbs or cracker crumbs or matza meal
2 tablespoons minced onion

2 teaspoons minced garlic
2 tablespoons lemon juice

1 tablespoon minced parsley
3/4 teaspoon salt
3/4 teaspoon pepper

1/2 cup parmesan cheese (optional)

Preheat oven to 375. Grease a 9X13 baking dish. In a bowl, combine the melted butter, milk, sour cream (parmesan cheese if using) and eggs, beat to combine. Add the salmon, bread crumbs, onion, garlic, lemon juice, salt and pepper. Mix to combine. Place the mixture into the prepared baking dish and cook, uncovered for 35 to 40 minutes. Remove from oven and let cool for 4 to 5 minutes before cutting and serving. Great with Parsley Cream Sauce (see below). Serves 8
PARSLEY CREAM SAUCE

Great with fish or over vegetables

4 tablespoons butter
4 tablespoons flour or potato starch
2 cups milk

1/4 cup mozzarella cheese

2 tablespoons parmesan cheese
pepper to taste
1/4 cup minced parsley

In a saucepan melt the butter and then quickly whisk in the flour. Cook this mixture for one minute, whisk constantly. At this point whisk in the milk, cheeses, pepper and parsley. Cook, whisking constantly until combine and the cheese is melted (1 to 2 minutes). Serve immediately. Makes about 2 1/2 cups.

 

PARSLEY POTATO BISQUE

5 cups chicken or vegetable stock
1 lb potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon olive oil
3 leeks, sliced

1tablespoon minced garlic
1 cup chopped fresh parsley
1/3 cup white wine
1 teaspoon salt
1 to 2 teaspoons black pepper

In a stock pot heat the oil and then sauté the leeks and garlic for 2 minutes then add the wine. Cook for about 5 minutes and then add the potatoes and stock and bring the mixture to a simmer. Cover and boil until the potatoes are tender, about 10 to 15 minutes. Let the soup cool for about 10 minutes and then place ¼ of the soup in a blender or processor and process till smooth. Add a little water or more stock if the mixture is too thick. Don’t over process you want some smaller pieces of potato.  Return the pureed soup back into the pan. When you’ve finished processing the soup add the parsley, salt, and pepper. Mix to combine. Bring the soup to a simmer and cook for about 3 or 4 minutes stirring constantly.

 

Modified from May All Be Fed by John Robbins

PEPPER PARSLEY CELERY SOUP

 

2 tablespoons olive oil
8 stalks celery, chopped
1 red onion, chopped

1 parsnip, peeled and diced
1 red pepper; chopped
1 teaspoon mince garlic
3 tablespoons chopped fresh parsley
4 cups vegetable or chicken stock
1 large baked potato, mashed
Salt and freshly ground black pepper
Celery leaves to garnish

Chopped parsley for garnish

 

In a large stock pot heat the oil and saute the celery, parsnip, onion, red pepper and garlic for 5 minutes, stirring constantly to prevent sticking. Add the stock, mashed potato, salt and pepper. Bring the soup to a boil cover and simmer for 20 minutes.  Add the parsley about 5 minutes before the cooking is finished and mix to combine If you like a thicker soup serve it this way. For a smoother soup let it cool or about 20 minutes and then puree it or use an immersion blender. Garnish with celery leaves and chopped parsley

 

Submitted by Joslyn Kemintsky Chicago IL

 

HEARTS OF PALM AND PARSLEY CHOPPED SALAD

10 green onions, chopped
6 to 8 tomatoes, chopped
2 cans (14.5 oz.) hearts of palm, drained and sliced thin
3/4 cup chopped parsley

1 can black olives, chopped

2 cans sliced water chestnuts
1/4 cup fresh lime juice

4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

2 cups chopped romaine or red leaf lettuce

Put onions in a bowl of cold water and soak for 5 minutes. Drain. In large bowl combine the lime juice, olive oil, salt, and pepper and whisk to combine. Add the green onions, hearts of palm, olives, parsley, water chestnuts and lettuce, Toss to combine. Adjust salt and pepper to taste. Serves 6 to 8

 

PARMESAN   CAULIFLOWER AND PARSLEY SALAD

 

For   salad   1 teaspoon grated lemon zest   2 tablespoons lemon juice   1/2 teaspoon salt   1/4 teaspoon black pepper   1/4 cup olive oil   6 oz white mushrooms, thinly sliced   5 cups loosely packed fresh flat-leaf parsley, chopped     For cauliflower   2 large eggs   1/4 teaspoon salt   1/8 teaspoon black pepper   2 (10-oz) packages frozen cauliflower florets, thawed and patted dry   2 cups parmesan cheese   1/3 cup olive oil

 

In   a large bowl combine the lemon zest, lemon juice, salt, and pepper. Whisk in   the oil until combined, then stir in mushrooms and marinate while pan-frying   cauliflower.

Meanwhile, in a bowl lightly beat the eggs with the salt and pepper. Add the   cauliflower and toss until coated well. Put the parmesan cheese in a large   bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer   to cheese, tossing to coat. Heat the oil in a 10-inch heavy skillet over   moderate heat until hot but not smoking, then panfry cauliflower in 3   batches, turning occasionally, until golden on all sides, about 3 minutes per   batch. Transfer with a slotted spoon to paper towels to drain and cool   slightly. Add the parsley and cauliflower to mushroom mixture, tossing to   combine and serve. Serves 8.

Modified   from Gourmet May 2006

ALMOND, PARSLEY AND PORTABELLA SALAD

 

6 to 8 portabella mushrooms cleaned and sliced thin

1/3 cup lemon juice (fresh is best)

4 to 6 chopped green onions

3 tablespoons chopped fresh parsley

1 teaspoon dried tarragon

1/2 cup of your favorite Italian salad dressing

1 red pepper diced

4 stalks celery, diced

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoon brown sugar

1 tablespoon  vinegar

2 tablespoons mayonnaise

4 cups chopped romaine lettuce

1 cup toasted almonds

 

In a salad bowl combine the mushrooms, lemon juice, green onion, parsley, and tarragon. Mix to combine, cover and refrigerate. In another bowl, combine the Italian dressing, red pepper, salt, pepper, sugar, rice wine vinegar and mayonnaise. Whisk to combine and refrigerate for 1 hour. To serve combine the mushroom mixture with the lettuce. Toss to combine and then add the dressing and almonds to the lettuce mixture and toss to combine. Serves 8

 

LIME AND PARSLEY CHOPPED SALAD

 

1 head romaine or red leaf lettuce, chopped

1 English cucumber sliced

1 cup fresh parsley, chopped

1 red bell pepper, diced

2 avocados, diced

2 tablespoons fresh lime juice

1 teaspoon lime zest

2 to 3 tablespoons olive oil

Kosher salt and pepper, to taste

 

Put everything into a bowl and toss to combine. Serves 8

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