i Lead Recipes

I frequently use parsley sauce to either accompany poached salmon or for my kids’ favourite dish, chicken in parsley sauce. My parsley sauce is not like that you find in some restaurants – a white sauce containing a few sprigs of parsley. To me parsley sauce has to be green – that means lots of parsley, enough for you to be able to taste it. Much of the parsley available in supermarkets is pre-packed in cellophane and is not even a handful, but occasionally they have these huge bunches, and when they do I always snap one up. But here’s the tip. Remove all the leaves from the stalks and chop them in a food processor until they are finely chopped (or to the size that suits you) then pack them into a plastic container and dump them into the deep freeze. They will keep for a long time (weeks, if not months) and you can spoon them out as and when you need to use them.

Filed under: 1 Herbs