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Persillade
Persillade: French chopped parsley and garlic, stirred in at the end of cooking
Persillade is the parsley-and-garlic mixture French cooks keep at hand, from Provence to the Périgord, to throw over sautéed potatoes, mushrooms, green beans, grilled fish or a lamb chop in the last minute of cooking. The heat just softens the raw garlic and releases the parsley's fresh, green flavour, so a dish tastes finished with far less salt. About 0.0 g salt per portion. The usual mistake is adding it too early: a persillade fried for more than a minute turns bitter and brown. A little olive oil helps it spread. Chef's tip: dry the parsley thoroughly before chopping, so it chops into fine, fluffy flecks instead of a wet green paste.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 bunch flat-leaf parsleyabout 30 g, leaves only, dried
- 2 cloves garlicpeeled
- 1 tbsp olive oil (optional)
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Method
0/2 doneStep 1: Chop 2 cloves garlic finely, then add 1 bunch flat-leaf parsley and chop together until very fine and evenly mixed.
3 minStep 2: Stir in 1 tbsp olive oil if using. Add to hot vegetables, fish or meat in the last minute of cooking, toss and serve.
1 min
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does persillade take?
- About 5 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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