All things Parsley. Here are two things I make with Parsley and one I am about to try.
I have an abundance of parsley in the garden at the moment, flat and curley leaf. They have self seeded over the years and pop up now in the most unusual places. Whilst the guinea pig will eat a few stalks, I do take some into work and pop some in the compost, I tend to leave it go as they do make a nice green border plant.
Parsley is incredibly good for you, packed full of “…Vitamin C and Vitamin A. It is especially high in Vitamin K, which is strongly tied to heart health and healthy bones…” (Herbs with Rosalie she has a whole list of other herbs and recipes. Note: Parsley is high in Vit K, like a lot of leafy greens, careful if you are on blood thinners as it can have a counter affect on the drug (this info from my mum as advised by her GP). My daughter read an article that if you rub parsley on your skin it keeps the mozzies away. Not sure how successful this was as the mozzies just love her regardless of what decoy she uses. She is great to stand next to in summer as the mozzies will leave you alone!
So here are 3 ways to use up some Parsley
1 : PARSLEY AND WALNUT PESTO. This is on my try list while I wait for my basil to grow. Pesto’s can be successfully frozen so if you make up a big batch, pop into little jars and freeze for later. Here’s a link to Treading My Own Path for a Parsley and Walnut pesto; she also has a carrot top version; a coriander one (uugh, coriander, just do not like it ) & the usual basil. Note, you can get savoury yeast from the bulk food shop at Moana Natural Health & Organics, am sure you can get it from most.
2: TABBOULEH with Couscous Parsley and Mint. One of our favourites.
Couscous is so easy to make. Place 1 cup couscous into heatproof bowl, add a good drizzle of oil, 1/2 tsp of savoury yeast/stock powder, zest of 1/2 lemon. Stir. Then add 1 cup boiling water, stir. Cover with a plate and leave for a couple of minutes. Done. fluff up with a fork. To this add handful of chopped cherry tomatoes, a good handful of chopped mint, couple handfuls of chopped parsley, 1 or 2 sliced spring onions, add a squeeze of lemon juice, salt and pepper to taste and another good drizzle of oil. Give it a good stir and taste and adjust accordingly. Any leftovers keep for a few days in the fridge and are great for lunches with some added protein (either eggs/meat/fish/lentils/beans). You can swap out the couscous with quinoa, cooked barley, cracked wheat.
3 : CRUNCHY PARSLEY DUMPLINGS to put on top of Casseroles and bake 20 mins prior to serving, HOT oven 220C – 1 cup SR flour, 40g butter, 95ml milk,1/4 cup chopped parsley, 30g grated parmesan. Rub butter into flour, Stir in parsley and 20g of cheese, Add milk, stir in with knife, use a cutting motion.until it starts to come together. It is sticky.In the bowl, using a fork make into 9 mounds (there are 3 of us, and 3 dumplings just looks more on your plate than 2 larger ones!) they will double in size once baked, drop each on the top of the casserole, leaving a bit of space in between, top with remaining cheese and pop in the oven while you set up ready to eat. yum
Of course there is a bit of chopped parsley in most meals, and sprinkled on the top to serve.
chooktherapy 
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