Persillade - Mediterranean Parsley Garlic Condiment - 1g Carb, 0g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 15%)
Vegan
1 bunch Italian parsley -- leaves only
3 large cloves garlic
Finely chop the parsley on a cutting board, then gather it to one side of the board. Finely chop the garlic. Mix them together and chop some more until well incorporated. Transfer the mixture to a small container, cover tightly, and refrigerate until ready to use.
Makes 1/3 cup (5 one-tablespoon servings)
If there is one thing I cannot do without in my kitchen, its this simple mixture of garlic and parsley chopped together. Used sparingly, persillade has an extraordinary ability to transform the flavor of any savory dish. It is easy to make and holds up well, covered, in the refrigerator a day or so, although it is best when freshly made.
Cuisine: "Mediterranean"
Source: ""The Paley's Place Cookbook" by Vitaly and Kimberly Paley"
S(Formatted by Chupa Babi): "Dec 2012"
Yield: "1/3 cup"
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Per Serving (excluding unknown items): 7 Calories; trace Fat (11.0%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium
Exchanges: 1/2 Vegetable
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