P is For Parsley

[ 1 ] October 19, 2010 |

Vegetables from A to Z

By Hannah Marcotti

Parsley used to be a garnish for me or little dried specks that were sprinkled lovingly onto the top of mashed potatoes before serving. When I discovered the joy of fresh herbs, which wasn’t that long ago, I said good-bye to the dried variety. Now I use a little of both, finding that combining them can be an interesting way to bring out flavor and also boost nutrition in your dishes.

Parsley---SaladsIf you have ever munched the tops of celery you will know instantly that celery is related to parsley, I keep all my celery tops for soup as it infuses a celery/parsley flavor into the broth. Parsley has some components that make it a rock star of the “eat your greens” world, (volatile oil components and flavonoids for those that like the technical). I won’t include all the health details because I don’t want your eyes to glaze over, so let’s just say this is an overlooked little garnish. Parsley contain oxalates, which for a few rare health conditions is not safe to consume.

When I get my parsley home I first wash it and dry it in a kitchen towel. I remove some of the bottom stem (you can use the stem in your recipes) just to clean it up a bit. Then I wrap it in another towel and store it in a bag or glass container in the fridge. If I don’t think I will use it during the week, I will store it in the freezer.

I throw a little parsley, as well as other fresh herbs onto most meals that I make right before serving. Soups and stir fries, even eggs and casseroles get a flavor boost from fresh herbs. Recently we discovered Pat’s Pastured Kelly Dogs and as someone who only eats meat from pastured farms, it was nice to have some kielbasa on the table again. We served our Kelly Dogs with roasted potatoes smothered in Parsley Sauce and a Kitchen Sink Coleslaw. It was a great dinner that brought the end of summer to meet autumn’s whisper. A little roasted food mixed with some raw food is how I eat this time of year.

If you think of a place to use this parsley sauce, leave a comment and share your idea with us. Wishing you health and simple homemade food.

Parsley Sauce

2/3 cup of Grapeseed Oil Veganaisse
½ cup parsley, chopped
Juice of 1 lemon
½ tsp honey
1 garlic clove, chopped
½ tsp dried dill
¼ tsp salt
Pepper to taste

In a small mixing bowl combine ingredients and gently mix together. This is a great sauce for roasted potatoes or cauliflower, over broccoli and even to top fish or chicken.

Hannah Marcotti is a typical overwhelmed mom of three who runs a Health and Lifestyle Coaching business for mothers. After discovering that food could help with her anxiety, energy and happiness she created Hannah’s Harvest, a place where food and lifestyle shifts transform the lives of mothers. She leads the popular women’s group, Connecting, where women explore their food, relationships, spirituality, and passions together. For more health tips, recipes and calendar of Hannah’s events, sign up for her free e-newsletter at  Hannah’s Harvest.

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Category: food + recipes, Vegetables A to Z


Hannah Marcotti

about the author ()

Hannah Marcotti is a typical overwhelmed mom of three who runs a Health and Lifestyle Coaching business for mothers. After discovering that food could help with her anxiety, energy and happiness she created Hannah’s Harvest, a place where food and lifestyle shifts transform the lives of mothers. She leads the popular women’s group, Connecting, where women explore their food, relationships, spirituality, and passions together. For more health tips, recipes and calendar of Hannah’s events, sign up for her free e-newsletter at Hannah’s Harvest.

Comments (1)

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  1. erin goodman says:

    that sauce sounds fantastic hannah!

    my kids have been on a vegetable strike lately (sigh) and i’ve been looking for some dips and sauces to entice them back into veggie land!

    can’t wait to try this. thank you!!!

    ~erin

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