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using up parsley ideas

post #1 of 26
Thread Starter 

I have 3 bunches of parsley that didn't get used in my BBQ competition (used to build turn in boxes).  Looking for some ideas to use it up.  I can hardly think of anything I cook that is improved by parsley.  I only use it in chicken soup basically.

 

I guess I can dry it and save or freeze it all for stock making later.  Other ideas?

post #2 of 26

Can you freeze gremolata?

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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 26

When I have excess I dry it.  Generally, though, the dried parley gets thrown away so I don't know why I bother.

 

Parley oil is my other option... and it tends to get used.

post #4 of 26

I would go the oil route.  That way you have it as an ingredient.  Just put it all in a blender with oil and keep it in the fridge.

post #5 of 26

Parsley pesto with walnuts, pine nuts, pistachios - whatever you have on hand.  Serve over pasta, etc., etc., etc, or freeze the pesto in ice cube trays.  Throw it into an omelette, soup or whatever you fancy.

post #6 of 26

Compound butter comes to mind.

post #7 of 26

Tabouleh with tomatoes, garlic and onion, oilive oil, lemon juice and a grain like bulgur. the main ingredient is parsley. Throw some mint in there too! And sumac if you've got it. 

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Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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post #8 of 26
Thread Starter 

@Harpua Tabouleh sounds great!  I have sumac too, although I made a zatar blend now.

post #9 of 26
Thread Starter 

FYI I went with the Parsley oil idea for some of it, I still have a lottt of parsley.

 

Here is some grilled calamari from my squid fishing adventures last night.  The freshest you can get!  Scored the squid, marinaded with garlic, parsley, salt, pepper, evoo.  Grilled it on the hottest wood fire I could make,  topped with some parsley oil, olives with mustard seed, lemon garnish, white wine + best friends

 

post #10 of 26

Chimichurri?

 

Italian Salsa Verde with anchovies, capers and red wine vinegar?

 

I also made this dip a few weeks ago and really liked it:

 

http://www.saveur.com/article/Recipes/Eggplant-and-Parsley-Dip-Melintzanosalata

post #11 of 26
Persillade. Make up a batch and toss sautéed chicken with it. Serve with steamed or sautéed baby potatoes. Or rice.

Great looking squid!
post #12 of 26
Quote:
Originally Posted by BrianShaw View Post

Persillade. Make up a batch and toss sautéed chicken with it. 

...or snails!! :lips: 

 

...or shrimp too...

post #13 of 26

Osso Buco, gremolata, and risotto on the side?

post #14 of 26

When I have it left,  I like to make parsley-potato gnocchi. I even freeze them if I have mucho parsl

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post #15 of 26

It's hard to think of a dish that wouldn't benefit from a little parsley.  Great ideas above so far!  I chop and toss into an omelet, mix into any salad or pasta dish.  Tabbouleh.  Chimichurri or mojo sauce! 

 

How about this unique parsley bread? http://www.culinarytribune.com/?p=35510

 

I know this doesn't sound all that yummy but a banana/parsley smoothie is quite delicious (well, not when I first started drinking them but I like them now).

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #16 of 26

One of my favorite comfort food dishes is buttered parslied extra broad egg noodles with a little salt to taste.  Serve them on their own or with roast chicken, swedish meatballs, beef stroganoff.  I could eat a whole bowl by themselves.  Another simple similar dish that sounds tasty is Amish Noodles.  (A little too salty for me, but easy to remedy.)

 

http://www.bunsinmyoven.com/2014/07/14/amish-egg-noodles/

post #17 of 26

" I can hardly think of anything I cook that is improved by parsley.  I only use it in chicken soup basically."

 

Seriously???

 

Chopped parsley placed at the end of some dishes, make them brighter tasting and fresh.

Perhaps you have never added chopped parsley to chicken salad, or to a Dijon white wine viniagrette.

 

post #18 of 26
Thread Starter 
Mostly I cook Asian stuff, so parsley isn't naturally something I have on hand.
post #19 of 26

Parsley salad. You can add the dressing and store it for several days. It doesn't wilt like other greens after being dressed.

 

http://www.foodnetwork.com/recipes/alton-brown/parsley-salad-recipe.html

post #20 of 26

How about Chinese dumplings (beef, shrimp, pork, duck),  Do you like clams?  These clams in white wine/garlic/parsley sauce might give you some ideas.

 

http://www.asianfoodchannel.com/recipes/clams-in-parsley-sauce

post #21 of 26

Koukou--your omelet comment above just reminded me of an omelet we used to eat at a Lebanese restaurant where I worked in the early 90s. It was eggs beaten with a big handful of chopped parsley and cilantro or mint, salt and pine nuts. I think there may have been scallions in it as well.  It was a fluffy omelet, not a folded omelet and it was delicious.

post #22 of 26

Or... Herb-filled pasta. The herbs are sandwiched between two layers of dough, and flattened out.  Wanted to give you a visual, and the beautiful pictures explain it better than I.

 

Homemade Pasta Stuffed with Herbs - Herb Laminated Pasta:

 

http://www.twiggstudios.com/2014/03/herb-laminated-pasta/

 

http://www.larecetadelafelicidad.com/en/2012/05/homemade-pasta-herbs.html


Edited by Cerise - 8/12/15 at 8:39pm
post #23 of 26
Quote:
Originally Posted by Cerise View Post
 

Or... Herb-filled pasta. The herbs are sandwiched between two layers of dough, and flattened out.  Wanted to give you a visual, and the beautiful pictures explain it better than I.

 

Homemade Pasta Stuffed with Herbs - Herb Laminated Pasta:

 

http://www.twiggstudios.com/2014/03/herb-laminated-pasta/

 

http://www.larecetadelafelicidad.com/en/2012/05/homemade-pasta-herbs.html

 

Wow, that is beautiful.  I wonder how it holds up when it boils.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #24 of 26
Quote:

" I can hardly think of anything I cook that is improved by parsley.  I only use it in chicken soup basically."

 

Seriously???

 

 

 

LOL. Yeah ... Seriously?

post #25 of 26

...

post #26 of 26
Quote:
Originally Posted by Koukouvagia View Post
 

 

Wow, that is beautiful.  I wonder how it holds up when it boils.

It is finicky to make but cooks and looks great.  Tastes great too.  Try it!

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