Parsley is a very useful plant that gives edible greens and root vegetables. Usually parsley greens are used as a fragrant and flavoring additive to various unsweetened dishes.
Parsley contains a lot of useful substances: vitamins, antioxidants, microelements, amino acids. This herb has a diuretic, choleretic action, helps to lower and normalize blood pressure, strengthens and cleans teeth, promotes the immune status of the body, improves the state of blood vessels and speeds up the metabolism.
The green parsley can be used to make various sauces, which perfectly complement the dishes cooked in your kitchen.
Tell you how and what sauces can be prepared from parsley. We go for a fresh parsley, for preparation of a portion of sauce it is required 2-3 not thin bunches.
A recipe for sauce from parsley and garlic
Ingredients:
- fresh parsley greens - 2 bunches;
- garlic - 2-5 denticles (depending on the size);
- unrefined vegetable oil (better olive ExtraVirgin, that is, the first cold pressed) - 2-5 tbsp. spoons;
- lemon - 0,5-1 pcs .;
- salt.
Preparation
We will wash the parsley thoroughly and vigorously shake the remains of water several times. Cut the lower part of the beam where the twigs begin. We'll clean the cloves of garlic. Prepared, thus, garlic and parsley crushed with a blender. If there is no blender in the farm, first chop the greens, and then, together with garlic and a small amount of salt, is interpreted in the mortar. Add lemon juice and olive oil. We mix it and let it stand for 10-20 minutes.
Do you want the sauce to be sharper and brighter with taste and aroma? Before grinding the parsley and garlic blender, add a little fresh green hot pepper (only need to remove the seeds).
You can add yolks or whites of quail eggs (but not together) to the same sauce (or to the original composition without pepper). Quail eggs (unlike chicken eggs) are almost safe for human health and can be eaten even in raw form.
You can make sauce from parsley and dill. Dill will add extra flavor to the sauce, it is in perfect harmony with parsley and improves digestion. Dill and parsley are the usual everyday combination for people throughout the post-Soviet territory.
Parsley and dill sauce
Preparation
Take 1 bunch of dill and 1 bunch of parsley, grind it in a convenient way (see above), then add the rest of the ingredients.
Sauces of this type are excellent especially for fish with white flesh, as well as for any seafood, meat, pasta , mushrooms. If you expect to serve sauce from parsley to seafood (various mollusks), you can cook it with melted butter instead of vegetable. In sauces of this type, you can add a little white strong wine (vermouth, martini, nutmeg) and / or fish, meat broth (depending on the dish).
The recipe for pesto sauce with parsley
Ingredients:
- parsley - 1 bunch;
- Basil - a bunch 2 times larger than parsley;
- nuts of cedar or almond (nucleolus), hazelnuts, pistachios - 50 g;
- Parmesan cheese grated - 2 tbsp. spoons;
- cheese pecorino grated - 1-2 tbsp. spoons;
- garlic - 1 clove;
- lemon - 0,5-1 pcs .;
- olive oil ExtraVirgin - 2-4 tbsp. spoons.
Preparation
Greens (in the sense of basil and parsley) as well as garlic is thoroughly milled in a mortar or with a blender. Nuts, too, crush as small as possible. We will add the grated cheese of that and other grade (if did not find necessary cheeses, replace usual grated firm cheese). Next - lemon juice and olive oil. All mixed.
In the pesto sauce you can also include fresh herbs of coriander and rosemary, young olives, asparagus, capers, leeks, hot green peppers, anchovies, grated nutmeg. Of course, all the ingredients should be crushed.
All such sauces should be used with caution during exacerbation of gastrointestinal diseases.