Parsley

About

Parsley's fresh, green flavor is often described as generic, which is part of why it pairs well with so many other foods. It works especially well with salty ingredients like ham and fish, adding coolness and a bitterness that balances salt and sweetness, and it blends easily with other herbs. Flat-leaf parsley generally has a stronger flavor and more tender leaves than curly parsley.

Pairs well with parsley

• CiLemonLemon and parsley are a simple, refreshing combination common in professional kitchens, used in beurre maître d'hôtel (a butter and…
• EaPotatoSmall floury boiled potatoes, simmered until soft and traditionally finished with just a scattering of chopped parsley, remain a staple in…
• SuEggParsley has a lean, metallic crispness, reflected in its scientific name Petroselinum, meaning "rock celery." Cooked egg white carries a…
• SuGarlicParsley is reputed to counter garlic breath, and the two are often paired directly: finely chopped together with breadcrumbs for a…
• EaMushroomParsley's grassy freshness balances the earthy richness of mushrooms sautéed in butter or olive oil, sometimes with garlic; its damp,…
• MeBeefParsley salad is served with roasted marrowbone, dressed with olive oil and lemon alongside shallot and capers.
• BeMintTabbouleh depends on a high ratio of parsley to mint, roughly five to one, and comparatively little bulgur wheat, which should be a…
• MaShellfishRazor clams look intimidating on the beach but yield tender meat once shucked, similar in taste to other clams but more substantial.
• BrBaconThick-sliced ham is traditionally served with a parsley sauce made from a butter-and-flour roux; using milk instead of ham stock and cream…
• WoCarrotCarrot's flavor can be accentuated by other umbellifer relatives like parsley, parsnip, cumin, coriander or dill; parsley is commonly used…
• MaOily FishA cold parsley sauce for fried mackerel or herring can be made by folding finely chopped parsley into whipped heavy cream with a dash of…
• WoWalnutParsley's freshness balances walnut's woody astringency in a pesto-like sauce, sautéed garlic, chopped walnuts and parsley in olive oil,…
• EaChickpeaParsley's freshness offsets chickpea's dryness.
• GrCilantroCilantro has overtaken parsley as the world's most-used herb, but the two share a similar green, grassy quality, so parsley can dilute…
• EaFava beanFava beans are often served in a creamy parsley sauce, or, in warmer weather, dressed with salsa verde.
• MaOysterOysters Rockefeller, created by chef Jules Alciatore of Antoine's in New Orleans in 1899, bakes oysters on the half shell under a green…
• MuCaperBoth bring bright, green freshness that cuts through fried food, often combined as salsa verde and served with fried eggplant, battered…
• BrSmoked FishParsley's grassy, mineral, almost rain-soaked flavor complements salty smoked fish well, finely chopped and scattered over scrambled eggs…
• GrSorrelA fine mince of tart sorrel, parsley and chives makes a fines-herbes-style gremolata, good over rich stews or risotto.
• SpBay leafParsley, bay leaf and thyme form the classic bouquet garni for French stews and braises.
• SuChiveChive and parsley, along with the more delicate tarragon and chervil, make up the classic fines herbes blend.
• FrPomegranatePomegranate arils mixed with chopped parsley, mint, diced cucumber and tomato, dressed with olive oil and lemon, make a tabbouleh-like…
• EaSplit peaGreen split peas have flavors reminiscent of ham, eggs and fries, which made them popular during Lenten fasting; parsley is a natural herb…
• GrGreen beanA contrast in shades of green: green bean's somber, woodland character against parsley's brighter, sharper top note.
• MuRadishParsley and radish share a cold, mineral quality that suits a salad served with fatty kebabs, or a parsley butter served with raw radish.
• EaJerusalem artichokeFood writer Nigel Slater calls them "made for one another," suggesting a simple salad, or a soup with plenty of parsley blended in.