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 PARSLEY BUTTERED POTATOES & ONIONS - CASSIES
Everyone loves these simple potatoes. Season to your liking... They are very tasty and satisfying. Enjoy! My photos
Provided by Cassie *
Categories Potatoes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Peel, quarter and place potatoes in salted water, enough to cover potatoes. Boil till fork tender, drain.
- 2. In a large skillet, add the bacon grease or oil. Heat the grease till a drop of water sizzles. Add the potatoes wedges, in a single layer if possible, to brown evenly. Season. Turning occasionally. Continue frying till most of the potatoes are getting a nice golden color.
- 3. In a sauce pan, add the butter and onion, simmer till onion is tender ,but not browned. Add the butter and onions to the potatoes.
- 4. Continue frying until onions begin to brown. Now is when I add the Cajun spice. Stir to blend seasoning in.
- 5. Add the parsley, stir evenly and serve.
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.
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
PAN FRIED CHICKEN, PARSLEY PAN JUS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- To bread the chicken, blend the flour, salt and pepper in a small bowl. Then dust the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan.
- Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate. Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce. Serve over the chicken.
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
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
FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
- After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Protein 9 grams protein, Sodium 0.3 milligram of sodium
SMELTS WITH DEEP-FRIED PARSLEY
Steps:
- Marinate smelts for several hours in refrigerator in mixture of cream and Worcestershire sauce. When ready to cook, place one teaspoon chopped dill in center of each fillet; close up and dip in flour. Saute in butter until brown.
- Remove stems from parsley. Deep fry in hot oil for five seconds. Drain.
- Serve each smelt with deep-fried parsley and lemon wedge.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 32 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 192 milligrams, Sugar 2 grams, TransFat 0 grams
BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC
Categories Potato Side Bake Healthy Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
- Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
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
ROMANIAN SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY
Make and share this Romanian Skirt Steak With Golden Garlic and Fried Parsley recipe from Food.com.
Provided by AshK5246
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
- Season with salt and pepper and remove from heat until later.
- Remove the stems from the parsley, wash and thoroughly dry the leaves.
- Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
- heat over medium high heat until shimmering hot.
- Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
- Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
- Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
- Season the steaks on both sides with the seasoned salt.
- Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
- Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
- Garnish each plate with 3 garlic cloves and fried parsley.
Nutrition Facts : Calories 2121.4, Fat 208.1, SaturatedFat 21.6, Cholesterol 134.9, Sodium 280.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 62.1
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