Cooking With Parsley

Cook with either curly-leaved or flat-leafed parsley, though the latter has the best flavor. Parsley is good for flavoring stews, soups, and casseroles and adds zest to any salad. Parsley is wonderful mixed with melted butter and drizzled over mashed potatoes or boiled "new" potatoes. As with most fresh herbs, its flavor is best when it is added to the sauce or the soup at the last minute. Make an excellent sauce for cold beef, shellfish, and pasta by pureeing a bunch of parsley with garlic, olive oil, and ricotta cheese in a food processor or blender.

Parsley’s taste appeal is world-wide. The Japanese deep fry it in tempura batter. Greeks mix large amounts of it with tomato sauce to create the unique moussaka flavoring. Spaniards use parsley as the prime ingredient in salsa verde, and the English make parsley jelly.

Kuchenprofi No-Mess Herb Grinding Mill
by Kuchenprofi
    •    The effortless way to chop fresh herbs; pop leaves and sprigs into the hopper, turn the crank and internal blades do the chopping
    •    Screw-off jar
    •    No exposed blades; no nicked fingers; no tired wrists
    •    18/10 stainless steel hopper and lid; 6-3/4 inches high by 3-3/4 inch diameter
    •    Dishwasher safe
Chop fresh herbs without a knife! Simply pop leaves and sprigs into the hopper of the Kuchenprofi Herb Grinding Mill, turn the crank and internal blades do all the chopping for you, depositing evenly minced results into the screw-off jar below. No sharp blades, nicked fingers or tired wrists! Dishwasher safe 6-3/4-inch high by 3-3/4-inch diameter.

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