Repurposing a Plethora of Parsley

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!