SAUTEED PARSLEY
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil, garlic, and ginger in a large skillet over medium-high until aromatic butnot browned, about 20 seconds. Add parsley and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with salt and pepper. Squeeze with lemon before serving.
FRIED PARSLEY
Provided by Molly O'Neill
Categories appetizer
Time 15m
Yield Garnish for 6 plates or 2 appetizers
Number Of Ingredients 8
Steps:
- Beat the egg, milk and chili-pepper sauce together with a fork and set aside. Combine the flour, salt and pepper and set aside. Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.
- Heat the oil. When a speck of flour dropped in the oil sizzles, reduce the heat to medium. Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side. The frying part is delicate; they can burn in the bat of an eye. Work in batches so as not to overcrowd the pan and drain immediately on paper towels. Use as a wonderful garnish or eat alone. Will stay crisp for up to 3 hours.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 211 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY HOME FRIES WITH PANCETTA, PARMESAN AND PARSLEY
Provided by Bobby Flay
Categories side-dish
Time 1h20m
Yield 4 servings; 1 cup rosemary oil
Number Of Ingredients 10
Steps:
- For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
- For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate. Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.
FRIED PARSLEY IN BREAD BOUQUETS
Steps:
- Cut the parsley into long sprigs of equal length. Be sure there is no surface moisture on them or they will spit nastily when they hit the hot oil.
- Using a clean coping saw or other small, fine saw, cut the bread sticks into 3/4-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
- Holding a 1/4-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
- Carefully insert the stems of a few parsley sprigs in each "slide" using as many sprigs as you need to make a snug-fitting bouquet of them.
- To fry, simply drop these bouquets, a few at a time, into hot (370-degree) oil for about 10 seconds. Remove, drain, salt and serve as a garnish.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams
CHESTNUT SOUP WITH FRIED PARSLEY
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes. Add the chicken broth, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes. Remove the bay leaf.
- Working in batches, puree the soup in a blender until smooth. Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat. Add the cream, sherry, and salt to taste. Keep warm.
- Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat. Add the bread and cook, stirring, until golden, about 3 minutes. Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl. Fry the parsley: Heat 1 inch of vegetable oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Toss the parsley with the cornstarch, then fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt. (The toppings can be made up to 3 hours ahead.)
- Ladle the soup into bowls and top with the croutons and fried parsley.
FRIED BREAD TWO WAYS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h
Yield 30 to 40 fried dough balls
Number Of Ingredients 13
Steps:
- Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes.
- Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel.
- Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour.
- After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside.
- To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls.
- To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam.
- When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving.
- To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving.
NO-FUSS FANCY GARLIC BREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
- Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
- Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.
FRIED PARSLEY
Make and share this Fried Parsley recipe from Food.com.
Provided by Millereg
Categories Vegetable
Time 45m
Yield 1 garnish
Number Of Ingredients 2
Steps:
- Pick over the parsley, removing the large stalks so that neat sprigs remain.
- Wash it clean and shake it dry in a cloth.
- Heat the oil in a deep pan to 190C/ 375F degrees.
- Put the parsley in a frying basket and hold it in the oil for 2 minutes.
- Drain well and then place in a low heat oven until quite dry, crisp and brittle.
- Serve over fried, baked, or broiled white fish, such as trout, sole, or whiting.
Nutrition Facts : Calories 3.6, Fat 0.1, Sodium 5.6, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 0.3
FRIED PARSLEY
This is from New Orleans food critic and cookbook author Tom Fizmorris. It is a recipe that was served around the city for many years. It was generally served in a basket and they called it "French popcorn". There are two tricks. First, if you have previously used oil (particularly oil that you have fried chicken in) use it. Second, the curly-leaf parsley is very important because it holds the batter better.
Provided by Bayou Andy
Categories Vegetable
Time 6m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a Dutch oven to 350 degrees.
- Wash the parsley well and shake dry (I even blot mine with paper towels).
- Cut off the bottom parts of the stems.
- Combine all the dry ingredients, mix well with a fork.
- Whisk the egg and milk together in another bowl.
- Add the dry ingredients into the wet and whisk to make a thin batter.
- Add a little water if need be to make the batter runny.
- Toss the parsley around in the batter to coat.
- Shake off excess batter.
- Carefully drop the parsley into the hot oil.
- Fry until it just begins to brown (about one minute).
- Drain on paper towels.
- Serve IMMEDIATELY.
Nutrition Facts : Calories 114.9, Fat 2, SaturatedFat 0.9, Cholesterol 30.7, Sodium 897.6, Carbohydrate 19.5, Fiber 0.7, Sugar 0.1, Protein 4.3
More about "fried parsley in bread bouquets recipes"
MORE THAN A GARNISH: 6 GREAT PARSLEY RECIPES | HERE
From wbur.org
Estimated Reading Time 7 mins
GARLIC BREAD WITH FRESH GARLIC & PARSLEY • FIVEHEARTHOME
From fivehearthome.com
PARMESAN PARSLEY BREAD - FRESH APRIL FLOURS
From freshaprilflours.com
BEEF MARROW BONES WITH FRIED PARSLEY | SAVEUR
From saveur.com
ROSEMARY HOME FRIES WITH PANCETTA, PARMESAN AND PARSLEY - TODAY
From today.com
HOMEMADE CROUTONS WITH GARLIC & PARSLEY - ON SUTTON PLACE
From onsuttonplace.com
FRIED CURLY PARSLEY | SAVEUR
From saveur.com
BREAD WITH PARSLEY - 18 RECIPES | BONAPETI.COM
From bonapeti.com
BREAD BOUQUET, THE RECIPE TO MAKE THIS FANTASTIC PREPARATION
From video.cookist.com
GARLIC & PARSLEY PULL APART ROLLS RECIPE | SPOON FORK AND …
From spoonforkandfood.com
BREAD STICKS RECIPES - NYT COOKING
From cooking.nytimes.com
PARSLEY BREAD LOAF RECIPE - TIMES FOOD
From recipes.timesofindia.com
MEDIEVAL PARSLEY BREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
FRIED PARSLEY IN BREAD BOUQUETS - DINING AND COOKING
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love