Slashfood Ate (8): Recipes that will make parsley shine

by Max Shrem, Posted Aug 5th 2008 @ 11:03AM

This past weekend, I visited my boyfriend's uncle's garden in New Jersey. It certainly lives up to its nickname, The Garden State. We tasted a wide assortment herbs and vegetables. The one that left the longest impression on my palate was the parsley. Perhaps, it was because I just recently purchased the most incredible tabbouleh from Sahadi's while in Brooklyn.

Normally, we use parsley as a garnish. This shiny green herb that originated in Iran is in season and could be the focal point of many dishes. During the oppressive August heat, I find it to be deliciously refreshing. Although, we tend to use this herb to enhance flavors in soups, casseroles, sauces, and salads, we can also use it as the centerpiece of a meal. Below are eight recipes that will make parsley shine:

What are some recipes that you have tried in which parsley was the main ingredient being showcased?

Filed Under: Slashfood Ate
Tags: parsley, parsley cumin parathas, parsley soup, ParsleyCuminParathas, ParsleySoup, slashfood ate, SlashfoodAte, tabbouleh

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Reader comments (Page 1 of 1)

8-05-2008 @11:41AM Scott said... In Mark Bittman's "the minimalist cooks dinner" book, he has an excellent and really simple recipe for pasta with parsley sauce, where he defends the deliciousness of parsley as a main ingredient rather than a garnish. It's something like 3 cups of parsley, cooked in cream... on pasta. SO delicious.
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8-05-2008 @1:58PM anita said... The simple-but-perfect parsley salad that Fergus Henderson pairs with roasted bone marrow would be a lovely accompaniment to any rich beef dish.

Recipe here:
http://marriedwithdinner.com/2007/04/18/them-bones/
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8-07-2008 @7:54PM Ed Butterwood said... Depending on the proportions that use, I find that Chimichurri can be a great vehicle for parsley. Also roasted red or yukon gold potatoes turn out fantastic if they are tossed with fresh chopped parsley right before serving.
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