Whenever possible, choose fresh
parsley over the dried form of the herb since it is superior in
flavor. Choose fresh parsley that is deep green in color and looks
fresh and crisp.
Avoid
bunches that have leaves that are wilted or yellow as this indicates
that they are either overmature or damaged. Just like with other
dried herbs, if you choose to purchase dried parsley flakes, try to
select organically grown parsley since this will give you more
assurance that the herbs have not been irradiated.
Fresh parsley should be kept in the
refrigerator in a plastic bag. If the parsley is slightly wilted,
either sprinkle it lightly with some water or wash it without
completely drying it before storing in the refrigerator.
If you have excess flat leaf
parsley, you can easily dry it by laying it out in a single layer on
a clean kitchen cloth. Once dried, it should be kept in a tightly
sealed container in a cool, dark and dry place. Curly leaf parsley is
best preserved by freezing, as opposed to drying. Although it will
retain most of its flavor, it has a tendency to lose its crispness,
so it is best used in recipes without first thawing.
Parsley
Potatoes
Recipe
adapted from Real Mom Kitchen
Ingredients:
2 large
potatoes, scrubbed, unpeeled and chopped
2
tablespoons butter
salt and
pepper, to taste
1/4
teaspoon garlic powder, or to taste
1/4
teaspoon onion powder, or to taste
2
tablespoons parsley
Directions:
Boil
potatoes until fork tender. Drain, place potatoes back into pan. Add
butter and remaining ingredients. Stir until butter melted. Serve and
enjoy!
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Yummy, my mom used to make these often.
ReplyDeletelovely way to have potatoes
ReplyDeleteSimple but perfectly matched flavors. The humble dishes never disappear for good reason! Great work!
ReplyDeleteThese look delicious--and I couldn't agree more about fresh parsley being way better than dried.
ReplyDeleteThese herb potatoes look really fresh and delicious.
ReplyDeleteComforting at it's best!
ReplyDelete