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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)


1 tablespoon butter

1 tablespoon flour

1 ¼ cups milk

2-3 tablespoons chopped parsley

freshly ground pepper






Measuring cups

Measuring spoons

Cutting board

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!)