Get PJ Media on your Apple

PJM Lifestyle

Repurposing a Plethora of Parsley

An easy way to use up those extra herbs in your fridge.

by
Becky Graebner

Bio

January 23, 2014 - 12:30 pm

-3

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.

“Parsley Sauce”

(Serves 4)

INGREDIENTS

1 tablespoon butter

1 tablespoon flour

1 ¼ cups milk

2-3 tablespoons chopped parsley

freshly ground pepper

salt

TOOLS

Saucepan

Whisk

Spoon

Measuring cups

Measuring spoons

Cutting board

Knife (for chopping)

DIRECTIONS

  • 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!)

Enjoy!

-4

Becky Graebner moved to the east coast from Wisconsin in 2011. She is still a rabid Badger and Packer fan, although she does support the Caps in hockey. She enjoys Formula 1 and Indycar. She likes the eastern seaboard but does miss track days with friends and family at Elkhart Lake and the Milwaukee Mile. Her favorite drivers are Kenny Brack and Robby Gordon.

Comments are closed.