Recipes,  Side Dishes

Creamed Parsley

This recipe sounded really interesting to me, so I decided that if my grocery store had enough bunches of parsley, it was a sign that I should try it out. I’m glad I did! It’s different than creamed spinach, and the garlic, ginger, shallot and orange zest really add a nice subtle flavor to the background of this dish. Me, Dino and his dad all really liked it, but his mom wasn’t crazy about it. She thought it was a little too “grassy”. I think you have to really like the flavor of fresh parsley to appreciate this one. The only change I made was to add a few more spoons of crème fraîche and some more cream at the end, because it wasn’t really coating it well enough. This is a really interesting meal accompaniment!

Creamed Parsley
Gourmet September 2008

yield: Makes 4 servings
active time: 40 min
total time: 45 min

In this unusual side dish from Spring restaurant, often under appreciated parsley gets the creamed-spinach treatment—and a little help from aromatic orange zest, mint, and fresh ginger.

12 cups packed flat-leaf parsley sprigs (2- to 3-inch sprigs from about six 2-ounces bunches), tough stems discarded
1/2 medium shallot, finely chopped
1 tablespoon salted butter
1 unpeeled small garlic clove, lightly smashed
5 thin slices peeled ginger (from a 1/2-inch-diameter piece)
1/4 cup heavy cream
3 tablespoons crème fraîche
2 (3-inch-long) strips of orange zest
1 mint sprig

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Blanch parsley in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) 20 seconds. Transfer parsley to an ice bath to stop cooking. Spin dry and blot with paper towels.

Cook shallot in butter with garlic and ginger in a heavy medium skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.

Add cream, crème fraîche, and orange zest to skillet and simmer, stirring occasionally, 4 minutes. Add mint and remove from heat. Let stand, uncovered, 2 minutes. Discard garlic, ginger, zest, and mint.

Return sauce to a simmer and add parsley, separating gently with a fork. Season with salt and pepper and simmer, tossing gently, until just heated through, about 2 minutes.

MacGourmet Rating: 4 Stars

One Comment

  • Katy ~

    I was reading in one of my juicing books that parsley is like one of those little known power foods, so this recipe holds a lot of appeal to me. I’m going to have to give this a try as I do like parsley cooked IN foods, just never thought of it as a cooked food. I think you may start a parsley rush across the nation with this one!

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