Recipes with Parsley

• 1 / 2 liters of water
• 1 tablespoon of sea salt
• 1 tablespoon of dried oregano
• 1 tablespoon of dried thyme
• 1 tablespoon of ground Aji
• 1 Bay leave
• 1 head of garlic, peeled, leaving the teeth intact

Preparation

1. Boil water and salt, when it reaches the boil, remove.
2. Mix all other ingredients and add.
3. Let cool to room temperature. Then put in jar lid, it is advisable to leave it to rest for 7 days.
4. Is usually placed in a bottle and used a perforated cap, to leave only the liquid.
5. Is preserved for several months, as the liquid is consumed can add hot water.

Ingredients

• 600 gr. of boletus edulis (edible mushroom)
• 1 tablespoon of chopped parsley
• 150 gr. of defatted buttermilk
• 3 tablespoons of white wine
• 30 cl. Of chicken broth
• 20 gr. Of salted butter
• grain pepper

Procedure

1. Clean the boletus with a brush and a damp cloth. Dice.
2. Peel and cut thin. Chop the parsley leaves.
3. Heat half the butter in a skillet and skip it half the boletus. Add salt and pepper and pour into a colander.
4. Cook the other half of the boletus in the same way in the remaining butter defatted. Discharge, also in the colander.
5. Melt the butter with the chopped parsley and Shallot over five minutes in a small saucepan, cover. Add white wine and reduce to simmer until it evaporates completely. Add chicken broth and bring everything to a boil.
6. And remove from heat, add 20 gr. of butter cut into pieces and emulsified with energy. Mix with the delicacy boletus in butter sauce and serve on plates.

Ingredients

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• 25g of butter
• 1 chopped onion
• 2 tbsp of Flour
• 600cc of chicken or vegetable broth
• 300g of parsley leaves
• 250g of cream cheese)
• 2 cups of watercress
• ¼ teaspoon of nutmeg, powdered
• Salt and pepper to taste

Preparation

1. In a saucepan, place the butter over low heat. Add onion, cover and cook for 5 minutes. Add the flour and cook, stirring, for about 3 minutes. Gradually incorporate the cream and broth dilution, and wait to release the boil while stirring.
2. Adjust the heat so the mixture simmer, then add 2 cups of parsley and 2 of the watercress, nutmeg, salt and pepper. Cover and cook for 5 minutes.
3. Strain the mixture and separate the broth. Place the vegetables, 1 cup of broth and remaining ½ cup of parsley in a processor to form a homogeneous paste. Pour the puree into the pot, join the rest of the hot soup broth and heat.

Parsley sauce

Ingredients

• 1 cup of compact parsley leaves
• ½ cup of olive oil
• 4 fresh yellow peppers, washed, without seeds or veins
• 1 teaspoon of salt

Preparation

1. Grind in blender or processor with the parsley, olive oil and peppers.
2. Add salt. It should look like a cream.
3. Serve to accompany potatoes, meat, or fish.

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2 Reviews about Recipes with Parsley

1. 
   Stacy on

   14/11/2014

   Last year when I was living in Oregon I grew a HUGE crop of parsley, and I had no idea what to do with that much parlsey. I ended up giving it away on the corner of our residnetial neighborhood, who would have known there were so many ways to cook with it!! If only I had read this article sometime before last year....

   
   

2. 
   Homer on

   07/07/2013

   So good to know that parsley can meet the calcium daily requirements! I didn?t know that and it is really amazing, I think I?m going to include more parsley in my diet and even in my children?s and avoid giving them milk which is not so good as you say, thanks a lot for the recipes!

   
   

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