Five Minute Persillade Sauce Food

FIVE-MINUTE PERSILLADE SAUCE

Steps:

• 1. Mix zest, juice, parsley, garlic, olive oil, salt, and pepper together in a bowl. 2. Persillade is delicious over roasted vegetables, roasted fish, dolloped on chicken, pasta, potatoes. Serve immediately.

PERSILLADE SAUCE

Steps:

• Mix together the parsley, onion, cornichons, brine, capers, garlic, sugar, salt and pepper.
• Pour in the olive oil. Mix.
• Slather on roasted meats, veggies, grains or a sanwich.
• Keep covered in refrigerator up to a week.

POTATOES PERSILLADE

Steps:

• Using a chef's knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack two or more slices together and cut into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.
• Place the potatoes in cold water, bring to a boil, then immediately take off the heat and drain. Allow the potatoes to air dry. Meanwhile, prepare the persillade by mixing together the garlic and parsley. It is possible to prepare the dish ahead to this point.
• If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. You may drain and discard oil at this point, if desired. Add the butter and continue sauteing for another 5 minutes or longer to brown the potatoes completely. Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

FIVE MINUTE TOMATO SAUCE

Steps:

• Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
• Heat olive oil in a saucepan and add the chopped garlic. Gently fry ingredients together.
• Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes.
• Season the sauce with salt. Add the torn basil leaves at the very end.

FIVE MINUTE TOMATO SAUCE RECIPE

Steps:

• Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan.
• Stir while you heat the mixture over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown.
• Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.
• Remove from heat and carefully take a taste (you don't want to burn your tongue) -- If the sauce needs more salt add it now.
• Stir in the lemon zest, and that's it! Simple, quick, and delicious.

PERSILLADE

Steps:

• On a cutting board, finely chop parsley and set to one side. Finely chop garlic and mix together with parsley. Finely chop parsley and garlic together until well incorporated. Transfer to an airtight container and refrigerate until ready to use.

ROAST LAMB LOIN PERSILLADE

Steps:

• In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
• Preheat oven to 425°F.
• Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
• In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
• Divide sauce between 2 plates and top with lamb.

PERSILLE SAUCE - PARSLEY SAUCE

Steps:

• Melt the butter over low heat.
• Stir in the flour, salt, pepper and parsley.
• Mix until all the lumps are combined (a whisk works best for this and I remove it from the heat until it is well combined. Then I put it back on the heat).
• Allow sauce to thicken and then cook over low heat stirring constantly for about 10 minutes.
• Serve with the Frikadeller.

HAM PERSILLADE WITH MUSTARD POTATO SALAD AND MASHED PEAS

Steps:

• Make ham persillade:
• Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
• Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
• Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
• Make potato salad:
• Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
• Mash peas:
• Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
• Assemble jars:
• Layer peas, then potato salad, over ham.