Cooking with Curly Leaf Parsley
This Common Kitchen Herb Has Uses Beyond Garnishing Food
Aug 11, 2008
There are many types of parsley, but two are most widely used in preparing food: curly leaf, which is the usual garnish, and plain or flat leaf , also called Italian, parsley. Fresh curly leaf parsley is readily available all the year round, while flat leaf must sometimes be searched for in specialist produce markets. It has been argued that flat leaf parsley has a more intense flavor. However, some favor the use of curly-leaf parsley because it cannot be confused with poison hemlock.
Cooking with fresh herbs is best. Chopped curly leaf parsley can be added to most savory dishes such as soups, stews and casseroles. It should be added near the end of the cooking time to preserve nutrients, flavor and color. Handfuls of the herb can also be tossed into green salads or mince, or sprinkled over cooked foods. The leaves are commonly used, but the stalks can add a stronger flavor. Dried parsley can be added to cooked vegetables or herb butter. Parsley matches well with poultry, eggs, fish, tomatoes, rice and pasta.
Parsley, in its fresh form, forms part of classic herb mixtures: notably bouquet garni, which is taken out of the pot at the end of cooking and fines herbes, chopped very fine and left in the food. Fresh parsley also has odor eliminating properties when chewed. Hands smelling of onions can be rubbed with the herb.
Parsley is sold in bunches and should be selected for bright green leaves that show no signs of wilting. This is a good general rule to remember when buying fresh herbs. Wash well to remove any grit or dirt, before shaking and leaving to drain well. A salad spinner is helpful for drying the herb.
Parsley Eggs Recipe
Makes 4 servings
Ingredients:
- 1 lb (500g) finely sliced carrots
- 2 tablespoons (25 ml) vegetable oil
- 1 tablespoon (12,5 ml) honey
- 1/2 teaspoon (2,5 ml) salt
- 4 cups (1 litre) vegetable or chicken stock
- 2 cups (500 ml) rice
- 3 cups (750 ml) finely chopped curly leaf parsley
- 4 hard cooked eggs, shells removed
Method:
- Fry the carrots gently in the oil, in a saucepan. Add the honey and salt, and stir. Pour in the stock. Add the rice and bring to the boil. Allow to simmer for about 20 minutes, until the rice is tender and the liquid is all absorbed. Add a little more stock if necessary.
- Spread the parsley on a plate and roll the eggs in it, one at a time, completely covering each. Cut in half, lengthwise, if liked.
- Divide the rice and carrot mixture between four plates. Place an egg in the middle of each pile and serve immediately.
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