Jan 14, 2013
Curly Parsley
saveur-100-2012,parsley,fried-parsley,curly-parsley,uses-for-herbs
var omni_channel = "Kitchen";
var omni_prop4 = "article";
var omni_prop9 = "Saveur-100-Curly-Parsley";
var omni_prop10 = "1000091874";
var omni_prop16 = omni_channel + ":" + omni_prop9;
var omni_prop11 = omni_prop16;
var omni_prop12 = omni_prop11;
var omni_prop13 = "saveur-100-2012,parsley,fried-parsley,curly-parsley,uses-for-herbs";
var omni_pageName = "saveur:" + omni_prop12;
Credit: Todd Coleman
Poor curly parsley! While pungent flat-leafed parsley is a widely beloved ingredient, the picturesque curly kind has been relegated to the role of mere garnish. But it's got so much more potential than that: With its subtle flavor, it melds beautifully with other ingredients in dishes like Lebanese
tabbouleh. Its crinkly leaves add interesting texture to dressings and sauces, which cling beautifully to its crevices. And dunked in a flour-white wine batter and deep-fried, it makes an ethereal crispy snack.
See the recipe for Fried Curly Parsley »
This article was first published in Saveur in Issue #153
Your Comment