SAUTEED PARSLEY
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil, garlic, and ginger in a large skillet over medium-high until aromatic butnot browned, about 20 seconds. Add parsley and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with salt and pepper. Squeeze with lemon before serving.
PARSLEY SALAD
Steps:
- Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
- In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them 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 boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
- Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
- 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.
SAUTéED NEW POTATOES WITH PARSLEY
Make and share this Sautéed New Potatoes With Parsley recipe from Food.com.
Provided by lazyme
Categories Potato
Time 28m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Using a vegetable peeler, remove a narrow strip of peel from around middle of each potato.
- Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
- Melt butter in large nonstick skillet over medium-high heat.
- Add potatoes and sauté until crisp and golden, about 7 minutes.
- Season with salt and pepper.
- Transfer to bowl.
- Sprinkle with parsley.
Nutrition Facts : Calories 575.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 92.6, Carbohydrate 118.9, Fiber 15, Sugar 5.3, Protein 13.8
SAUTEED POTATOES IN PARSLEY
Provided by Jacques Pepin
Categories easy, weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Wash the potatoes thoroughly, place them in a pot, and cover them with cold water. Bring the water to a boil, and boil the potatoes gently for 30 to 35 minutes, until they are tender. Immediately drain off the water in the pan, and when the potatoes are cool enough to handle, peel them and cut them into 1/2-inch slices.
- Heat the oil in a large saucepan (preferably nonstick). When it is hot, add the potato slices, and brown them over high heat for about 10 minutes, occasionally turning them gently with a spatula to minimize breakage.
- Add the salt, parsley and butter, mix them in gently, and saute the potatoes for 10 to 15 seconds longer. Serve immediately.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 206 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC
Make and share this Sauteed Scallops With Parsley and Garlic recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
- Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
- Wipe pan clean with a paper towel.
- Add butter to pan; reduce heat, and cook until butter melts.
- Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
Nutrition Facts : Calories 152.4, Fat 11.3, SaturatedFat 4.4, Cholesterol 35.1, Sodium 285.4, Carbohydrate 2.2, Fiber 0.2, Sugar 0.1, Protein 10.3
SAUTéED SHRIMP WITH GARLIC AND PARSLEY
Industrial shrimp farming takes a heavy toll on coastal areas. Whenever possible, buy fresh, sustainably harvested wild shrimp. These taste the best and are the best for the environment. Shrimp is a delicate food that should be cooked soon after it is purchased. Keep it stored over ice until ready to use. Shrimp is sold by size (large, jumbo, bay, etc.), and some are labeled with numbers that express the number of shrimp to a pound (16-20 means a pound will yield 16 to 20 shrimp, for example). Either peeled or left in the shell, shrimp can be grilled, baked, steamed, boiled, or sautéed. As they cook they turn bright pink or red, depending on the variety. This change of color is the sign that they are done. In their shells, most shrimp will cook in three or four minutes; when peeled, shrimp cook in just a minute or two. Keep a close eye on shrimp while they are cooking. When cooking shrimp in the shell, season it generously; the seasoning needs to penetrate the shell to flavor the meat inside. (The shell itself also flavors the shrimp.) Leave unpeeled shrimp whole when boiling or sautéing. When grilling, baking, or broiling unpeeled shrimp, you can first butterfly (or split) them. Turn the shrimp on its back and cut lengthwise, through the underside to the back shell, leaving the two halves connected. Flatten the shrimp. For easy grilling, skewer the butterflied shrimp, season them, and brush with oil or butter. To peel shrimp, split the shell by gently prying it apart and away with your thumbs, from the underside out. The last joint of the shell and the tail can be left on for color if you want. All shrimp have a sand vein that runs the length of the tail on the dorsal side. The sand veins of large shrimp are sometimes gritty when full. When full, the vein will look dark and should be removed (it is not necessary to remove it when empty). Without cutting too deeply, run your knife down the center of the back of the shrimp, scrape the vein out of the cut, and discard it. I prefer shrimp sautéed in their shells. Peeling with your fingers at the table is a bit messy (some would say fun), but the flavor the shells impart makes it all worthwhile.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season: 1 pound shrimp, with Salt Fresh-ground black pepper.
- Season the shrimp liberally because the seasoning needs to penetrate the shell. Peel and chop: 4 garlic cloves.
- Cover with a bit of olive oil to keep from oxidizing. Pick the leaves from: 6 parsley sprigs.
- Chop the leaves; you should have at least 3 tablespoons.
- Heat a heavy-bottomed skillet. When hot, pour in: 2 tablespoons extra-virgin olive oil.
- Turn the heat up to high and add the seasoned shrimp. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
- Add 4 sliced scallions to the shrimp with the garlic and parsley.
- Add a large pinch of dried chile flakes.
- For the parsley, substitute chopped cilantro or a chiffonade of basil leaves.
- Peel and devein the shrimp before cooking.
SAUTEED POTATOES WITH PARSLEY
Steps:
- Put the potatoes in a saucepan and add cold water to cover. Add salt to taste and bring to a boil. Cook about 20 minutes or until potatoes are tender.
- Drain the potatoes and when they are cool enough to handle, peel them. Cut them crosswise into slices about one inch thick. Sprinkle with salt and pepper.
- Heat about 2 tablespoons of the oil in a skillet (preferably nonstick).
- When it is quite hot, add half the potato slices and cook about 2 to 3 minutes or until crisp and brown on one side. Turn the slices and cook on the other side until crisp and brown, 2 to 3 minutes. Drain on absorbent paper towels.
- Add more oil to the skiller if necessary, and cook the remaining potato slices as before.
- Pour off any remaining oil. Wipe the skillet clean and add the butter.
- Return the potatoes to the skillet and stir gently. Sprinkle with the parsley.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 440 milligrams, Sugar 1 gram, TransFat 0 grams
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40 PARSLEY RECIPES, FROM MEATY DINNERS TO HERBACEOUS
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Estimated Reading Time 5 mins
- Parsley, Red Onion, and Pomegranate Salad. This salad features parsley as the starring ingredient, with red onion and pomegranate offering a little sweetness (and pops of red).
- Linguine with Green Olive Sauce and Zesty Breadcrumbs. Loaded with the big flavors of green olives, anchovies, capers, and a healthy helping of fresh parsley, this linguine has a go-big-or-go-home attitude.
- Lemon and Parsley Skillet-Roasted Fingerling Potatoes. Pro tip: Use a fish spatula to loosen the browning potatoes before adding the final dollop of butter and parsley.
- Crispy Chicken Cutlets with Cherry Tomato Panzanella. Pound chicken breasts to make them thin and uniform for crisping, and then top the crunchy cutlets with a punchy panzanella-inspired combo of bread, tomatoes, and torn parsley.
- Head-On Prawns with Chile, Garlic, and Parsley. After grilling these popping prawns, toss them with an herbacious coating of garlic and parsley. And keep the napkins on hand—things are going to get messy.
16 UNIQUE WAYS TO USE PARSLEY - ALLRECIPES
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Estimated Reading Time 3 mins
- Bay Scallops with Garlic Parsley Butter Sauce. Parsley provides a pop of herbal earthiness to this buttery seafood appetizer, a longtime favorite of Chef John's.
- Tabbouleh II. Parsley really shines in this classic Middle Eastern dish. In fact, many have fallen in love with parsley through a delicious dish of tabbouleh.
- Light Shrimp and Pesto Pasta. A flavorful pesto of parsley, garlic scapes, Romano cheese, and walnuts anchors this pasta dish. "For a quick meal that's elegant enough to serve to company, you can't beat the combination of shrimp, pesto, and pasta," says BigShotsMom.
- Patti's Mussels a la Mariniere. An entire bunch of chopped fresh parsley is tossed in with green onions and fresh tomatoes in a buttery white wine sauce, which steams these succulent mussels until they pop open.
- Sean's Falafel and Cucumber Sauce. A heap of fresh parsley lends falafel its signature green hue and fresh flavor. And this highly-rated falafel recipe by Sean doesn't skimp on the parsley or the beautiful combo of spices and fresh vegetables in these falafel, along with a creamy cucumber-dill sauce for dipping.
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- Chimichurri. Chimichurri is one of those sauces you want to pour on everything. It’s particularly good slathered on chicken skewers, poured over flank steak, and paired with fish.
- Lebanese Tabbouleh Salad. Tabbouleh is a lunch staple I never grow tired of. It’s a Lebanese herb salad jam-packed with parsley and a hint of mint. The tomato is chopped up into teeny tiny bits and lemon juice acts as a bright dressing.
- Chicken Piccata. Need to squeeze dinner into a busy weeknight? Chicken piccata is a lifesaver. In just 20 minutes, you can have a wholesome meal that is nothing short of flavor.
- Senegalese Black-Eyed Pea Salad. This Senegalese-inspired dish is a vegan bean salad that combines fresh and cozy. Black-eyed peas meld with an array of produce turning this into an incredibly healthy and lively meal.
- Wiener Schnitzel. Wiener schnitzel is an Austrian favorite in my household. The outside has a cozy crunch and the inside is very tender. For the final presentation, give it a squeeze of lemon juice and add just a pinch of parsley.
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