Repurposing a Plethora of Parsley
An easy way to use up those extra herbs in your fridge.
January 23, 2014 - 12:30 pm
I rediscovered a cookbook in my kitchen (The Top 100 Quick and Easy Sauces) on sauces that has become my “go-to” for using up herbs and extra ingredients from my Ina Garten cooking journey. I thought I would share a few of these easy recipes with you in the coming weeks. Cooking motto: waste not.
If you are like me and bought a large bundle of parsley for cooking and now find yourself wondering what to do with the excess, look no further. Here is a easy and versatile recipe for those extra bunches of parsley.
1 tablespoon butter
1 tablespoon flour
1 ¼ cups milk
2-3 tablespoons chopped parsley
freshly ground pepper
Knife (for chopping)
- To begin, chop up that parsley! Set aside.
- Melt the butter in a small saucepan.
- Add the flour and stir for one minute.
- Remove the saucepan from the heat and gradually whisk in the milk.
- Return the pan to the stove and bring to a boil. Continue to stir/whisk the sauce until it is smooth and thick.
- Lower the temperature and simmer the sauce for 2-3 minutes. Stir continuously.
- Stir in the parsley and season with the salt and pepper to taste.
This book suggests that you serve this sauce on cod, haddock, baked ham, fava beans, or spinach. I poured it over a bowl of pasta. It was light, simple, and delicious. (I’m going to try it on tilapia tonight!)