You may also like
Ingredients
- 2 tablespoons butter or extra virgin olive oil
- 1/4 cup minced shallot or onion
- 2 or 3 bunches (about 1 pound) parsley, stemmed
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese (optional)
Method
- 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.
- 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.
- 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 freshnesslimp parsley has less flavor.
- The parsleys thick stems must be removed for preparations like these.
- Dont discard them: use them to bolster the flavor of chicken stock.
- Parsley may be sandy, so wash it well.
- Its worth using a salad spinner to dry it.
