There is some of Favorite Recipes To Cook With Parsley. Parsley is a great herb and here are my tips and recipes for cooking with fresh Parsley! Get the best ideas for using parsley.
1. Our 10 best parsley recipes
The classic garnish is put center stage in this varied bunch of fragrant dishes from all over the world. It’s a shoo-in for fish and ham, but have you tried it in a meringue?
Recipes for tabbouleh vary from region to region, but this is our go-to from the master of cooking from the Levant .
Recipe supplied by Anissa Helou, anissas.com
30g fine bulgur wheat
600g firm ripe tomatoes, diced into small cubes
50g spring onions, trimmed and very thinly sliced
400g flat-leaf parsley, most of the stalk discarded, very finely chopped
70g mint, leaves only, very finely chopped
¼ tsp ground cinnamon
½ tsp ground allspice/Lebanese seven-spice mix
¼ tsp finely ground black pepper
Salt to taste
Juice of 1 lemon, or to taste
150ml extra virgin olive oil
4 gem lettuce, washed and quartered
Read more: parsley-recipes-10-best
2. Vegan lemon parsley potatoes
A favorite family recipe for vegan lemon parsley potatoes is an herbaceous, lemony, garlicky and comforting side dish. Serve these at your next picnic or on Octoberfest with my Seitan Schnitzel for a German-inspired feast!
When I bite into a potato there is a flash of memory:
My son’s tiny round hand digging beneath the earth and pulling out a handful of dirt crusted new potatoes. The spray of the hose and his giggles as we wash them together and run to the kitchen.
My aunt popping a teensy new potato into my waiting mouth as I sit on her steamy kitchen counter watching her cook. The burst of red skin, the sweet soft interior.
The trick with potatoes is to dress them while they are still hot. I learned that trick from my Aunty Helle in Denmark.
They will soak that marinade right up and still retain their moist fluffy interiors. She was the potato whisperer.
I don’t believe I ever ate a dinner at her long wooden table that didn’t have a platter of potatoes: scalloped , brown butter caramelized potatoes , sour cream drenched potato salad , a pile of plain boiled potatoes, or these vegan lemon parsley potatoes.
The main difference between hers and mine is I’ve upped the garlic and changed out the rapeseed oil for olive oil. Use any oil you love and you can’t go wrong.
Read more: vegan-lemon-parsley-potatoes
3. 40 Ways To Use Up That Big Bunch of Parsley
By Lauren Cahn
Few herbs are as refreshing, or used as an extra-touch, as parsley. Check out these fresh parsley recipes that are sure to satisfy.
- Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)
Read more: ways-to-use-up-parsley
4. 10 Parsley Recipes to Try
Here are all the best parsley recipes for using up a bunch of this fresh herb! It adds an herby brightness, perfect for salads and main dishes.
Got parsley to use up? We’ve got recipes! Parsley is a beautiful herb with a bright, herbaceous flavor. It’s often used in Mediterranean cuisine and has a vibrant, dark green color.
Used excessively it can be strong or overpowering. But use it correctly and it adds freshness to all your dishes. And there’s nothing that doesn’t look better with a sprinkling of this bright green chopped herb!
Read more: parsley-recipes
5. Avocado Parsley Pesto (Vegan, Gluten Free, Paleo, Keto, Whole30, Low Sodium)
Written by The Herbeevore
This vegan avocado parsley pesto is made in 5 minutes in the blender or food processor, and can be frozen for later. Dairy Free, No Salt, and 100% Plant-Based!
I love pesto on EVERYTHING, and this easy avocado parsley pesto is quick to make in 5 minutes.
A big batch of this healthy, creamy sauce sure goes a long way. I mix it in with pasta and add a scoop to my risotto or toast for a low sodium burst of flavor.
Read more: theherbeevore.com
6. Vegetarian recipes from Hetty McKinnon any home cook can create
ABC Everyday / By Kellie Scot
We love Hetty McKinnon.
Not just because she’s a wonderful cook who shares delicious vegetarian recipes with us, but because she explains them in a way that means no matter your skill level, they’re achievable.
Whether you love a fast and filling dinner, or want to try vego recipes for the first time, there’s something for you here.
Before you dive in, you might like to read about why Hetty become a passionate vegetarian after being raised a keen carnivore — and her tips for stocking up your pantry to reduce your trips to the shops.
This guide including her top five ingredients will also come in handy.
Read more: vegetarian-recipes
7. 15 Delicious Ways to Use Up a Bunch of Parsley
by KELLI FOSTER
It’s easy to think of parsley as a garnish to sprinkle over dinner or decorate a serving plate or cheese board, but it’s such a versatile herb. Treat it like any other leafy green and use it as a salad base — or mix it in with other lettuces to add a punch of flavor.
You can also blitz it into a sauce, like chimichurri or pesto, stir it into a grain or bean salad, or throw it into a frittata.
Another plus for parsley:
When stored properly (with the ends trimmed and in a glass of water in the fridge or wrapped in a damp paper towel and placed in a plastic bag), it will last for close to two weeks.
Read more: thekitchn.com
Featured Image Photo Credit: Canva