What do you think of when you see fresh parsley in the store, or at your local farm stand? Maybe it’s the green of spring or a bright herby flavor. But for most, parsley is viewed as a garnish put on the side of the plate or sprinkled on top of a dish to add color. While that may be true, it is also true that parsley adds a deep herbaceous flavor to dishes and is even the main component of some dressings and sauces.
Did you know there are two types of parsley commonly found at the market? There is curly and there is flat leaf Italian parsley. Some people use them interchangeably, but I prefer the flat leaf so my recipes are all written for flat leaf Italian parsley. I grew up using it and it’s what I am used to, but both kinds are equally as good for recipes.
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Parsley is used in many different regions of the world. In French cooking, Persillade is a mixture of chopped garlic and chopped parsley. Parsley is the main ingredient in Italian salsa verde, which also includes capers, anchovies and garlic. Gremolata, also an Italian condiment, is a mixture of parsley, garlic, and lemon zest. Many Middle Eastern salads include parsley such as tabbouleh. And parsley is mixed with chick peas to make falafel.
Parsley is used on the seder plate for Passover as the Spring greens or karpas. The parsley is dipped into salt water to remind us of the tears shed when the Jewish people were enslaved in Egypt. If this is a child’s introduction to parsley, it’s not a very compelling way to eat parsley, but I am here to share some ways to use parsley in your dishes to make them shine.
Before we get into the recipes, we need to learn how to work with fresh parsley. There is a time to chop and there is a time to tear and this quick video will show you both how to chop and when to tear your fresh parsley:
When I was considering which recipes to share here, I searched my recipe app for parsley and almost all of my recipes popped up with the exception of breakfast and dessert. It’s hard for me to narrow it down as parsley is so widely used, so these are a few of my favorite dishes.
Parsley is the main ingredient in my herb crusted fish. If you melt down some butter and add in some panko and a ton of chopped parsley, it makes a nice crust for baked fish. I use cod or salmon, but most fish will work. Pat dry the fish with a paper towel and season the with salt and pepper before topping it with the crust mixture. Then bake in a 375F oven until the fish is cooked to your liking. If you like a bit of browning on the crust, pop it under the low broiler for a minute or two before serving. The parsley adds a nice freshness to the crust that you will notice if you try to make it without.
I make an herb vinaigrette which is great on any salad and I dare say it would also be good on pasta or a pasta salad. I really like making this in a blender as the consistency is super smooth. Everything goes in the blender and comes together very quickly. I include a huge bunch of flat leaf Italian parsley, garlic, apple cider vinegar, lemon juice, olive oil and salt and pepper. I love the green color of this dressing.
This may sound simple but I make a delicious herbed potato which is an amazing side dish. You can boil baby potatoes with the skin on until they are tender. Toss the potatoes in a skillet with melted butter and garlic and once coated, season with salt and pepper and top with a large bunch of chopped flat leaf Italian parsley. Everyone loves this dish!
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There are two dishes in my spring menu for my virtual cooking classes that use fresh parsley in an amount that is more than just a garnish. In my Greek meatballs on May 21, the parsley is in both the meatball and the tomato and cucumber salad that goes on top of the meatball pita. In my chicken piccata on April 30th, chopped fresh parsley is added to the sauce just before serving to add a vibrancy and freshness to the sauce. You can find both classes here.
Last month, I wrote about celery and I detailed a lentil salad. I realized I left out a key component for the dish. It’s chopped flat leaf Italian parsley that gets added right at the end when it’s tossed in the dressing. The combination of lemon and parsley brightens up the whole salad. Check it out here.
The possibilities for parsley are endless. I hope you try out some of these recipes. Please let me know how you like them at debbie@theeffortlesskitchen.com. And if you like these tips you may enjoy one of my classes. Click this link to see my seasonal menu of live virtual cooking classes.
See you in the kitchen!
Debbie
DEBBIE BROSNAN
Debbie is a personal chef turned virtual cooking class instructor. She started The Effortless Kitchen in 2019 making dinners in her client’s homes and transitioned to virtual due to Covid. Debbie is a passionate self taught home cook who began her journey cooking along side her mother and grandmother as a young child. Her focus is on healthy food that tastes amazing using simple recipes so that those who take her classes will continue to make those dishes and others in their own kitchens. The Effortless Kitchen offers weekly classes, custom parties and corporate events and all are virtual, interactive and fun. Recorded classes are now offered for those who cannot make the live events. Culinary travel is being added into the mix in 2022 with the first adventure in March to Napa. Debbie is thrilled with the shift in her business as she can reach more people and share her gift with everyone. Through The Effortless Kitchen’s classes, Debbie is creating a community of people who are both comfortable and uncomfortable in the kitchen all brought together by the common thread of food.
