Creamed Parsley Sauce

Name: Creamed Parsley Sauce
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons butter or extra virgin olive oil; 1/4 cup minced shallot or onion; 2 or 3 bunches (about 1 pound) parsley, stemmed; 1 cup heavy cream or half-and-half; Salt and freshly ground black pepper; Freshly grated Parmigiano-Reggiano cheese (optional)

December 20, 2011

Parsley is the most reliable and underrated herb in the western culinary world. Although we’ve come a long way from the days when its major role was as a decorative sprig on the side of a plate, we still don’t use it in the kinds of quantities we could. Here it is cooked like a vegetable like spinach, really—to create a delicious, fresh-tasting sauce that I frequently serve over pasta but that also makes an interesting foil for simply grilled or broiled chicken breasts.

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