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Often dismissed as old-fashioned
and boring, it is actually an extremely
versatile herb that can dramatically
enhance a wide range of dishes. Here
are some of its less well known uses.
- Persillade is mixture of chopped
garlic, chopped parsley, oil
and vinegar, and is a common
ingredient in French cuisine.
Persillade, a French sauce, is a
sauteed mixture of finely chopped
parsley and garlic. It is added just
before serving to broiled meats,
particularly lamb and beef, as well
as chicken or vegetables.
- Parsley is a key ingredient, along
with mint, in the healthy and
nutritious Middle Eastern salad,
tabouleh.
- Flat-leaved parsley is found in
Moroccan dishes, from spiced
tagines with preserved lemons, to
dishes flavoured by a chermoula
blend that includes coriander
leaves, onions, cumin and
cayenne pepper.
- With its stronger flavour, it is
frequently used in cooking,
particularly since it stands up well
to heat. For instance, try using the
stems rather than the leaves when
you want the freshness of parsley
in a white sauce but don't want the
colour to bleed.
- Gremolada is a Milanese condiment
made of sauteed parsley, garlic,
lemon and orange zest. This mixture
is traditionally spread over osso
bucco (braised veal shanks) just
before serving, although it enhances
any braised meats.
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