An Excess of Parsley

[Magictofu]

I will certainly freeze some of my parsley. Ice cubes and stems is something I tried before with success. I never tried the straight chopped parsley but will try when I cut the rest of my parsley before the nights get too cold.

[Magictofu]

  kayswv said:

The September issue of Gourmet has a recipe for Creamed Parsley based upon a recipe from Spring Restaurant in Paris that uses 12 cups of parsley. Sounds worth trying for something new and different.

Kay

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I just found the recipe on Epicurious but there are very few details on how it should be served. Is it a soup? A sauce? A side dish?

[deltadoc]

1. Tabouli

2. Sundry till crisp, keep in tightly closed glass jar (wife's brother gives us a quart jar like this every year)

3. Get a dyhradrator and load up all 9 trays, save in glass jar.

4. Like someone else said, keep the stems, wrap and keep in freezer for bouquet garni or sache d'espice.

doc

[kayswv]

  Magictofu said:

  kayswv said:

The September issue of Gourmet has a recipe for Creamed Parsley based upon a recipe from Spring Restaurant in Paris that uses 12 cups of parsley. Sounds worth trying for something new and different.

Kay

←

I just found the recipe on Epicurious but there are very few details on how it should be served. Is it a soup? A sauce? A side dish?

←

The lead-in paragraph in the magazine, says it is a side dish, as in creamed spinach type.

Kay

Edited to add where paragraph was for clarification. Kay

Edited September 17, 2008 by kayswv (log)

[sabg]

h folks,  i have a huge amount of parsley...pounds...and am looking for some ideas in addition to tabbouli and drying some of it....any ideas appreciated...i hate waste ..thank you in advance

[weinoo]

I would make a parsley pesto without the cheese, and freeze it in portions.  When ready to use a portion, that's when the cheese gets added. Great on pasta obviously, but potatoes and green beans as well.

 

I might make an Italian salsa verde - I think it also freezes well...

 

https://www.seriouseats.com/italian-salsa-verde-with-parsley-and-capers 

Edited June 12, 2021 by weinoo (log)

[heidih]

A childhood comfort food was my grandma's parsley soup. It used her garden flat leaf and was just tons of minced parsley in a roux base that she started with finely minced onion and margarine (a war holdover). Einbren like this  bhttps://www.kitchenproject.com/german/recipes/Suppe/Einebrennsuppe/index.htmDrying parsley to me is the same as pitching it - no real decent taste. I will also tie up bundles and freeze "as-is" to toss in liquidy preps. Imparts flavor subtly. Fish out before serving. If it is flat leaf it works well as a salad green. Tough stems can be frozen for above noted use. 

Edited June 12, 2021 by heidih (log)

[Duvel]

Second @weinoo‘s pesto suggestion: best way to preserve your harvest in a versatile & delicious way ...

[KennethT]

When I saw the title of this thread, the first thing I thought of was the late Bernard Loiseau, the Michelin 3 star chef in Burgundy.  Years ago, I had the pleasure of dining there and had his famous frogs legs with garlic puree and parsely sauce... this is what it looked like:

https://www.lcieducation.com/en/portfolios/students/37917/35381.aspx/

[donk79]

Little Green Dress from Vivian Howard's "This will Make it Taste Good" is well worth trying out.

https://gardenandgun.com/recipe/the-condiment-that-vivian-howard-would-save-in-a-fire/

[gfweb]

Second the pesto. And I'll add chimichurri

[shain]

Tabbouleh! One an never have too much parsley  

[sabg]

  On 6/13/2021 at 12:41 AM, KennethT said:

When I saw the title of this thread, the first thing I thought of was the late Bernard Loiseau, the Michelin 3 star chef in Burgundy.  Years ago, I had the pleasure of dining there and had his famous frogs legs with garlic puree and parsely sauce... this is what it looked like:

https://www.lcieducation.com/en/portfolios/students/37917/35381.aspx/

Expand  

i made the parsley jus and added it to sour cream for a dollop on a carrot cocnut soup and it was delish and beautiful

[scubadoo97]

  On 6/13/2021 at 9:58 AM, shain said:

Tabbouleh! One an never have too much parsley  

Expand  

First thing that came to my mind as well