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    Home » Recipes » Side Dish Recipes

    Creamed Parsley

    Modified: Nov 29, 2019 · Published: Feb 15, 2010 by Ashley

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    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!

    A bowl of creamed parsley.
    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
    ½ medium shallot, finely chopped
    1 tablespoon salted butter
    1 unpeeled small garlic clove, lightly smashed
    5 thin slices peeled ginger (from a ½-inch-diameter piece)
    ¼ cup heavy cream
    3 tablespoons crème fraîche
    2 (3-inch-long) strips of orange zest
    1 mint sprig

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    Preparation

    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

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    Reader Interactions

    Comments

    1. Katy ~

      February 23, 2010 at 5:22 am

      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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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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