[millionsknives]

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?

 

[ordo]

Can you freeze gremolata?

 

[brianshaw]

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.

 

[kuan]

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.

 

[cerise]

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.

 

[mike9]

Compound butter comes to mind.

 

[harpua]

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. 

 

[millionsknives]

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

 

[millionsknives]

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

DSC_1742.jpg

• millionsknives
• Aug 11, 2015

 

[chicagoterry]

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

 

[brianshaw]

Persillade. Make up a batch and toss sautéed chicken with it. Serve with steamed or sautéed baby potatoes. Or rice.

Great looking squid!

 

[french fries]

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

...or snails!! /img/vbsmilies/smilies/licklips.gif

...or shrimp too...

 

[cerise]

Osso Buco, gremolata, and risotto on the side?

 

[panini]

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

 

[koukouvagia]

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).

 

[cerise]

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/

 

[chefross]

" 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.

 

[millionsknives]

Mostly I cook Asian stuff, so parsley isn't naturally something I have on hand.

 

[mtullius]

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

 

[cerise]

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