Irish Parsley Sauce Food
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
- Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
- Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
- Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
PARSLEY SAUCE
This flavorful parsley sauce comes from Darina Allen's "Forgotten Skills of Cooking" and accompanies her Irish Bacon and Cabbage recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes enough for 12 to 15 servings
Number Of Ingredients 7
Steps:
- Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.
- Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.
IRISH PARSLEY SAUCE
Per www.greatfood.ie, "Parsley sauce - white sauce with freshly chopped parsley - is a staple of Irish cooking. We eat it with bacon and cabbage, it helps to moisten the meat."
Provided by januarybride
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
- Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
- Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
- Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
- For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
- Add the parsley, stir and serve immediately.
Nutrition Facts : Calories 133.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.9, Sodium 125.1, Carbohydrate 10.4, Fiber 0.7, Sugar 0.1, Protein 3.8
PARSLEY SAUCE
Versatile sauce that I have very slightly modified from a traditional Welsh recipe. I love this stuff on hot Canadian bacon for brunch.
Provided by Millereg
Categories Sauces
Time 20m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the butter, flour and milk in a saucepan.
- Heat, whisking continuously, until the sauce thickens, boils and is smooth.
- Simmer for 1-2 minutes.
- Season to taste and add the parsley.
Nutrition Facts : Calories 88.5, Fat 5.7, SaturatedFat 3.6, Cholesterol 18.3, Sodium 38.9, Carbohydrate 6.5, Fiber 0.2, Protein 3
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