I’m pressed for time today, so won’t recite a recipe - only a little philosophy.
I’ve long believed that you can fix almost any cooking disaster with one of two strategically placed elements - a huge dollop of freshly whipped cream, or a clutch of parsley. Today, a few words about the latter.
Parsley is an excellent source of vitamins A, C, and K, as well as a good source of iron and folate. Some people feel that it’s not worthwhile drying parsley because it soon loses its color and flavor. I disagree. Dried parsley keeps well in a sealed container in a cool, dry, dark place such as a kitchen cupboard that is not directly above or adjacent to the stove. Cover and store in a cool, dark place. Home-dried parsley flakes keep at least three months. Unless I intend to add it to the preparations for soup stock, I never freeze it, because it becomes as limp as a rag.
|Limp parsley? Dry it!|
|Clean parsley grinder blades|
|Freeze stems for soup stock|
|This is the fun part: Professional flakes in moments!|