Creamed Parsley
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup heavy cream
- 1 tablespoon salted butter
- 3 tablespoons crã¨me fraã®che
- Carbohydrate 14 g(5%)
- Cholesterol 33 mg(11%)
- Fat 12 g(18%)
- Fiber 6 g(25%)
- Protein 6 g(12%)
- Saturated Fat 7 g(34%)
- Sodium 136 mg(6%)
- Calories 170
Preparation Blanch parsley in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) 20 seconds. Transfer parsley to an ice bath to stop cooking. Spin dry and blot with paper towels. Cook shallot in butter with garlic and ginger in a heavy medium skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add cream, crème fraîche, and orange zest to skillet and simmer, stirring occasionally, 4 minutes. Add mint and remove from heat. Let stand, uncovered, 2 minutes. Discard garlic, ginger, zest, and mint. Return sauce to a simmer and add parsley, separating gently with a fork. Season with salt and pepper and simmer, tossing gently, until just heated through, about 2 minutes.
Preparation Blanch parsley in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) 20 seconds. Transfer parsley to an ice bath to stop cooking. Spin dry and blot with paper towels. Cook shallot in butter with garlic and ginger in a heavy medium skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add cream, crème fraîche, and orange zest to skillet and simmer, stirring occasionally, 4 minutes. Add mint and remove from heat. Let stand, uncovered, 2 minutes. Discard garlic, ginger, zest, and mint. Return sauce to a simmer and add parsley, separating gently with a fork. Season with salt and pepper and simmer, tossing gently, until just heated through, about 2 minutes.
