Creamed Parsley Sauce
Parsley is the most reliable and underrated herb in the western culinary world. Although we’ve come a long way from the days when its major role was as a decorative sprig on the side of a plate, we still don’t use it in the kinds of quantities we could. Here it is cooked like a vegetable like spinach, really—to create a delicious, fresh-tasting sauce that I frequently serve over pasta but that also makes an interesting foil for simply grilled or broiled chicken breasts.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put the butter or oil in a deep skillet and turn the heat to medium. When the butter melts or the oil is hot, add the shallot and cook, stirring occasionally, until softened, 3 to 5 minutes.
Step 2
Add the parsley and cook, stirring, for about a minute. Add the cream and turn the heat to low. Season the parsley mixture with salt and pepper and serve at once, with the cheese if you like.
Parsley Tips
Step 3
Although many sources insist that flat-leaf parsley is better than the curly-leaf variety, blind tastings have not borne out that myth. What matters more is freshness—limp parsley has less flavor.
Step 4
The parsley’s thick stems must be removed for preparations like these. Don’t discard them: use them to bolster the flavor of chicken stock.
Step 5
Parsley may be sandy, so wash it well. It’s worth using a salad spinner to dry it.
