CRUNCHY PARSLEY CROUTONS
Try this recipe from Gordon Ramsay - it's a crunchy alternative to traditional stuffing
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 5m
Number Of Ingredients 3
Steps:
- Heat the goose fat in a frying pan and toss in the bread, with a the parsley sprigs, turning until golden and crisp. Drain on kitchen paper, season well and keep warm, uncovered.
PARSLEY-CROUTON OMELETS WITH GRUYèRE
Categories Cheese Dairy Egg Herb Breakfast Brunch Vegetarian Parsley Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make Filling:
- Put oven rack in middle position and preheat oven to 350°F.
- Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
- Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
- Make omelets:
- Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
- Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.
PARSLEY-RIMMED CROUTONS
Make and share this Parsley-Rimmed Croutons recipe from Food.com.
Provided by AbsurdBookNerd
Categories Breads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
Nutrition Facts : Calories 118.3, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 172.4, Carbohydrate 12.8, Fiber 0.7, Sugar 1.1, Protein 2
GARLIC CROUTONS
Provided by Food Network
Time 30m
Number Of Ingredients 6
Steps:
- In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
PARSLEY CROUTONS
Make and share this Parsley Croutons recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Trim the crusts from the slices of bread.
- Cut each slice into a square or decorative shape.
- Heat oil or butter in a skillet or frying pan.
- Once the oil is moderately hot, toss in the bread.
- Cook on moderate heat, stirring continuously, until lightly browned all over.
- Remove from heat and transfer to clean paper towels to allow to drain out the excess oil or butter.
- Sprinkle with salt and black pepper to taste.
- Now, with alot of care, roll the edges of the croutons in the chopped parsley.
- Do one crouton at a time.
- Transfer onto a serving plate and put a parsley leaf in the center of each crouton, i.
- e.
- ,on the top and in the center of each.
- Likewise, repeat for all croutons.
- Serve over soup!
Nutrition Facts : Calories 299.5, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 406.2, Carbohydrate 18.2, Fiber 1.1, Sugar 1.6, Protein 3.1
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