Creamed Parsley Food

CREAMED PARSLEY

Steps:

• Blanch parsley in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) 20 seconds. Transfer parsley to an ice bath to stop cooking. Spin dry and blot with paper towels.
• Cook shallot in butter with garlic and ginger in a heavy medium skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add cream, crème fraîche, and orange zest to skillet and simmer, stirring occasionally, 4 minutes. Add mint and remove from heat. Let stand, uncovered, 2 minutes. Discard garlic, ginger, zest, and mint.
• Return sauce to a simmer and add parsley, separating gently with a fork. Season with salt and pepper and simmer, tossing gently, until just heated through, about 2 minutes.

PASTA WITH PEAS, CREAM, PARSLEY, AND MINT

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
• Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.

PARSNIP SOUP WITH PARSLEY CREAM

Steps:

• Heat the oil in a saucepan and fry the onion until soft but not coloured. Stir in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft. Remove the bay leaves and drain off, but reserve, the liquid. Whizz the parsnips in a blender, adding a little of the cooking liquid at a time until smooth. Keep adding liquid until you reach a lovely soup consistency that's not too thick.
• For the parsley purée and cream, blanch the parsley in boiling salted water for 30 secs, then refresh in ice water - this keeps the green colour. Repeat this twice. Bring the double cream to the boil. Squeeze out any water from the parsley, then whizz in a clean blender, slowly adding the hot cream until it's as smooth as you can get it. Cool. Fold a little of the parsley purée through the whipped cream until nice and green. Season and chill. Keep the remaining purée for serving.
• For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain. Heat the olive oil in a pan, and fry the cubes until golden. Keep warm.
• To serve, reheat the parsnip soup and season to taste. Place a little of the parsley purée into each of 6 shallow soup bowls, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.

SALMON WITH PARSLEY CREAM SAUCE

Steps:

• Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture is reduced to 1 1/2 cups, about 4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.
• Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up, 4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.
• Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.

CREAMY PARSLEY POTATOES

Steps:

• Cook potatoes and bay leaves in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
• Return potatoes to pan; discard bay leaves. Mash potatoes lightly with cream cheese and milk. Add parsley; mash just until blended. Spoon into serving bowl.
• Top with cheese.