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Discussion Starter · #1 ·
So I got a crapload of parsley from my landlord (lady).<br><br>
I don't know what to do w/ it. Do I freeze it, cut it, bag it?<br><br>
What kind of recipes use lots of parsley besides tabouli?<br><br><img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:">
 

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If you cook veg chili, you can put a bunch in there, as well as in any tomato-based sauces (spaghetti sauce, for example). I tend to put in a tablespoon or two when I'm making bean or lentil burgers. Also, any time you use garlic, you could probably also add parsley. It's great for countering garlic breath, just eat a little after a garlicky meal/snack.<br><br><br><br>
I think there's something you can do with olive oil and fresh parsley to make herb-infused oil.
 

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Winter pesto!!<br><br><br><br>
Bunch of parsley in a food processor with walnuts, garlic, olive oil and a bit of salt, and you've got a great pesto for pasta, grains, spread or whatever else you fancy.<br><br><br><br>
But seriously, parsley goes with anything. Sprinkle it on top of salads and soups, add to stews, it goes well with most dishes.
 

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Really nice with a bechamel sauce:<br><br><br><br>
- melt about a tablespoon of veggie margarine in a pot<br><br>
- add about a tablespoon of plain flour<br><br>
- stir like mad over medium heat for about 30 seconds<br><br>
- add small amounts of soy or rice milk and keep stirring (like mad!) all the time until thickened<br><br>
- add a huge bunch of chopped parsley (and shredded vegan cheese if you like it)<br><br><br><br>
It's really nice on potatoes, sweet potatoes, and all cooked vegies!
 

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I use it in mixed-greens soup<br><br><br><br>
1 big bunch greens chopped up (parsley, kale, dandelion, chard, etc)<br><br>
1/2 onion, chopped<br><br>
olive oil<br><br>
water or veggie broth<br><br>
milk or soy milk (optional)<br><br><br><br>
Saute onions in small amount of olive oil until tender, add chopped greens, cover with broth, cook until tender, blend in food processor or blender until smooth (or texture you like), add additional water or broth to adjust thickness ( use milk for cream soup).
 

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take it to work and munch on it from time to time - it's nature's breath-freshener! <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p">
 

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Eat it fresh. Seriously it tastes yummy.. of course in a very small amount. It tastes like fresh mint but only sweeter. I would say use some of it fresh in soups or chilis and dehydrate the rest. I usually love dried parsley on potatoes. The pesto idea sounds excellent!
 

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cut small (new/red/fingerling/any little ones really) potatoes into bite-sized pieces, then sautee in margarine and olive oil with garlic until brown and tender. At the very end add a big ol' handful of chopped parsley. Devour <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #13 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>porvida</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
cut small (new/red/fingerling/any little ones really) potatoes into bite-sized pieces, then sautee in margarine and olive oil with garlic until brown and tender. At the very end add a big ol' handful of chopped parsley. Devour <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
</div>
<br><br><br>
Sounds delish!! <img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:">
 
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