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Garlic and parsley are two of the most widely used and versatile flavoring ingredients, and they appear in recipes all over the world. Using these ingredients in recipes can give a fresh, vibrant taste and highlight the other flavors in a dish. Persillade is made by finely chopping the two together and can be used with potatoes in a dish called potatoes persillade. Although pesto is most often made with basil, garlic, and olive oil, substituting parsley for the basil can be a nice change, especially during winter months when basil may not be as plentiful. Garlic and parsley can also be used as flavorings for roasted meats or poultry, but should sometimes be used after the meat has been cooked to avoid burning them.
Potatoes prepared in just about any way can be flavored with parsley and garlic and served as a side dish. They can be finely chopped and stirred into mashed potatoes, which will give them a strong flavor. Pan-fried potatoes can also be sprinkled with garlic, parsley, and salt and pepper in a dish called potatoes persillade. Those who do not like the taste of raw garlic can dice potatoes into bite-sized pieces; drizzle with olive oil, garlic, and parsley; and roast them in the oven until brown and tender. This makes a great side dish for roasted or grilled meats or could be served at breakfast with eggs.
Pesto is an uncooked sauce usually made from a puree of basil, garlic, olive oil, and pine nuts, but parsley or other fresh herbs can be substituted for the basil. Pesto is most well known as a pasta sauce, but it has a variety of other uses as well. It makes a great topping for grilled meats or can be stirred into soups and stews as a flavoring. It can also be spread on grilled or toasted bread and served as an appetizer. Another nice thing about pesto is that large batches can be made when fresh herbs are plentiful and stored in the refrigerator or freezer for later use.
Flavoring roasts is another use of garlic and parsley. One way to prepare this type of dish is to rub a pork or beef roast with a mixture of olive oil, salt and pepper, and garlic and parsley and cook in the oven. The ingredients can be applied as a marinade up to a day before cooking the roast or can even be used as a condiment for the meat after it has been cooked. The same preparation can also be used for poultry or even baked fish. If meat, poultry, or fish is to be pan fried or grilled, it may be better to season it with garlic and parsley after cooking, because fresh herbs can sometimes burn and have a bitter taste.
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