Parsley CreamTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: A few minutes
Cooking time: A few minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:130.8 kcal
Proteins:2.7 g
Fats:11.7 g
Carbohydrate:5.8 g
Fibers:2.4 g
Sugar:0.6 g
Cholesterol:37.2 mg
Sodium:73.5 mg
Calcium:118.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
g
curly parsley
150
g
heavy cream
30
g
butter
salt and pepper
*Garlic oil
4
cloves of garlic
peanut oil
METHOD
- The night before, peel the garlic cloves and place in a small bottle. Cover with peanut oil. Let stand for 24 hours: this will become the garlic oil used to season the cream.
- Remove the stems from the parsley and wash the leaves thoroughly.
- Cook the parsley in boiling salted water until no longer crunchy, and refresh immediately in ice water.
- Drain the parsley leaves, form into a ball and squeeze out all the water.
- Refrigerate until needed.
Finishing
- Bring the cream to a boil in a saucepan. Stir the parsley in with a fork.
- Cook for 2-3 minutes over low heat, then add the butter, stirring constantly.
- Add a few drops of the garlic oil and season to taste.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
For best results, the parsley must be perfectly cooked in boiling water before being blended. Mix the parsley cream in a blender, but do not over-blend. (For the best flavor the parsley should not be completely reduced to a purée.) The garlic oil provides garlic flavor but is more easily digestible than fresh garlic.
