SAUTEED PARSLEY
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil, garlic, and ginger in a large skillet over medium-high until aromatic butnot browned, about 20 seconds. Add parsley and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with salt and pepper. Squeeze with lemon before serving.
FRIED PARSLEY
Provided by Molly O'Neill
Categories appetizer
Time 15m
Yield Garnish for 6 plates or 2 appetizers
Number Of Ingredients 8
Steps:
- Beat the egg, milk and chili-pepper sauce together with a fork and set aside. Combine the flour, salt and pepper and set aside. Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.
- Heat the oil. When a speck of flour dropped in the oil sizzles, reduce the heat to medium. Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side. The frying part is delicate; they can burn in the bat of an eye. Work in batches so as not to overcrowd the pan and drain immediately on paper towels. Use as a wonderful garnish or eat alone. Will stay crisp for up to 3 hours.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 211 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED PARSLEY IN BREAD BOUQUETS
Steps:
- Cut the parsley into long sprigs of equal length. Be sure there is no surface moisture on them or they will spit nastily when they hit the hot oil.
- Using a clean coping saw or other small, fine saw, cut the bread sticks into 3/4-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
- Holding a 1/4-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
- Carefully insert the stems of a few parsley sprigs in each "slide" using as many sprigs as you need to make a snug-fitting bouquet of them.
- To fry, simply drop these bouquets, a few at a time, into hot (370-degree) oil for about 10 seconds. Remove, drain, salt and serve as a garnish.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY HOME FRIES WITH PANCETTA, PARMESAN AND PARSLEY
Provided by Bobby Flay
Categories side-dish
Time 1h20m
Yield 4 servings; 1 cup rosemary oil
Number Of Ingredients 10
Steps:
- For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
- For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate. Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.
FRIED PARSLEY
Make and share this Fried Parsley recipe from Food.com.
Provided by Millereg
Categories Vegetable
Time 45m
Yield 1 garnish
Number Of Ingredients 2
Steps:
- Pick over the parsley, removing the large stalks so that neat sprigs remain.
- Wash it clean and shake it dry in a cloth.
- Heat the oil in a deep pan to 190C/ 375F degrees.
- Put the parsley in a frying basket and hold it in the oil for 2 minutes.
- Drain well and then place in a low heat oven until quite dry, crisp and brittle.
- Serve over fried, baked, or broiled white fish, such as trout, sole, or whiting.
Nutrition Facts : Calories 3.6, Fat 0.1, Sodium 5.6, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 0.3
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