Toooo much flat leaf parsley, what can I do with it?

Question

I have came back from the shops and bought a huuuuuge bunch of parsley and its now sitting in a vase in water. It wont get used up adding to our normal meals because there is way too much. Any ideas what I could with it? I suppose freezing it would be an option but im sure there are better ideas?

Any Suggestions anyone????

Im getting answers like add to spagheeti sauce and mic into potatoes. I have got millions of it, anything else you can suggest that uses up loads? Apart from pesto. Even someway of storing it?

Answer 1

If you want to freeze the parsley then chop it and put in in an ice cube tray, then top up with water and put in a freezer. When done pop the ice cubes into a freezer bag to use later! When you want to use some parsley just defrost a cube or two and drain off the water. Hope that helps you!!

Answer 2

Flat leaf, or Italian parsley has flat leaves as its call shows, and somewhat some chefs like it for its extra stated flavor, because it includes extra mandatory oils than the curly leaf style. Curly leaf parsley is maximum many times used as a garnish to function shade to plates of monochromatic nutrition or to gown up seafood reflects, yet you could cook dinner with it besides.

Answer 3

Parsley stems have a stronger flavor than the leaves, but both are used to flavor sauces, soups, salads, omelets, and stuffings. It can be used as a decorative garnish for virtually any dish, but do not reserve it to use just as a garnish. Use parsley generously—entire stems with their leaves. In fact, 1/2 cup (20g) of chopped parsley is not too much when combined with small boiled potatoes and butter. You can include it in steamed and blanched vegetable dishes, as a base for salad dressings, as a sauce ingredient, or generously strewn in soups and casseroles.

Soaking parsley in a marinade of oil and lemon juice or sautéing it with onions and tomatoes can improve its taste-enhancing properties.

Parsley is popular in Brazilian cooking where it is used to season onion or shrimp pies, potato and egg dishes, hearts of palm, seafood casseroles, and poultry. It’s also one of the basic French cooking herbs, often combined with chervil, and appears in the classic herb combination fines herbes, which usually features chervil, chives, parsley, and tarragon. Parsley’s also an excellent natural breath freshener.

Answer 4

Make a load of mash and add chopped parsley to it. Simple yet tasty. A few chopped spring onions would make it even nicer with the parsley.

Answer 5

This one's easy: Parsley Pesto..........go to foodtv.com and find a good pesto recipe, just substitute the parsley for the basil, or use both if you have a fresh basil source this time of year.....and pesto keeps for a long time in the fridge.......and you can use it over pasta, garlic bread, etc.......Enjoy!!!!

Christopher

Answer 6

You could dry it. I do mine on a paper plate in the microwave. Just put a few sprigs of parsley on a the paper plate. Put your microwave on a low setting and nuke it. Check it. Keep doing that till it is dried and crumbles easily. Store in a zip lock bag.
Or Dry it in the oven on a low temp. Spread out the sprigs on a cookie sheet. Very low heat.

Answer 7

Parsley soup, fish cakes with alot of parsley in it, parsley vineggrette (for salads, (add lemon)) parsley salsa.

Answer 8

Chewing parsley is a really good breath freshener

Answer 9

Stir into soups, stews and spaghetti sauce.
Mix into your leftover gravy.
Sprinkle over pasta dishes and clam chowder.
Mix with mayonnaise to spread on fish fillets.
Garnish any dish with parsley.

Answer 10

Make some garlic and parsley butter or parsley and lemon and freeze it!