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Top Recipes Using Parsley

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by Sue W (subscribe)
Lover of exploring, family, food and fun!
Published May 7th 2020
Give your meals a hit of flavour
Parsley is a flavoursome herb, which lifts any meal. It is often used as a garnish on top of a dish, however, I personally enjoy recipes which have parsley stirred all through it, to make the most of its unique taste. As well as having a hit of flavour, this herb is good for you and has a variety of health benefits, anti-oxidants and nutrients.

These recipes below, have a generous amount of parsley in them, to enhance all the flavours in the meal. If you love parsley, it is worth buying your own parsley plant so you have this tasty herb available, all year round...



Spaghetti with Marinara Sauce


Ingredients: 1 onion (chopped), 2 garlic cloves (finely diced), 400g tin of crushed tomatoes, 1 cup of chicken stock, 300g green prawns (shelled and heads/ tails removed), 2 Basa fillets (chopped), 1/3 cup fresh parsley (chopped), 1 Tablespoon lemon juice, 1/2 teaspoon smoked paprika and 1/4 teaspoon dried chilli flakes.

Heat oil in a fry pan and cook the onion and garlic until soft. Add the smoked paprika, dried chilli flakes, tomatoes, chicken stock and 1/2 cup of water. Bring mixture to the boil and simmer for 5 minutes. Add the prawns and fish, then simmer for another 5 minutes. Stir in lemon juice. Serve with spaghetti and a generous amount of parsley on top.

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Spaghetti with Marinara Sauce


Mushroom & Parsley Sauce

Ingredients: 4 large mushrooms (sliced), 1 teaspoon minced garlic, 1/2 Tablespoon Worcestershire sauce, 1/2 cup beef stock, 1/2 teaspoon Dijon mustard, 1 and 1/2 teaspoons corn flour, 1 Tablespoon water, 2 Tablespoons parsley (chopped).

Heat 1 tablespoon oil in a fry pan and add the mushrooms and garlic and cook for 5 minutes, until mushrooms are soft. In a small jug, combine the Worcestershire sauce, stock and mustard and mix. Stir this into the mushrooms and cook for 3 minutes. In a small cup, mix the cornflour and water together and then stir into the fry pan. Bring the sauce to the boil, stirring all the time, then simmer for 5 minutes until the sauce starts to thicken. Stir in the parsley and serve in a gravy boat. It is delicious over chicken schnitzel!

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Mushroom & Parsley Sauce


Salmon & Parsley Pasta Salad

Ingredients: 400g tinned salmon (drained, flaked, bones removed), 2 cups dried penne pasta, 1/2 cup mayonnaise, 1/2 red onion, finely chopped, 1 Tablespoon lemon juice, 2 Tablespoons fresh parsley (chopped).

Boil pasta for 10 minutes and drain. Mix remaining ingredients in a medium bowl. Stir in warm pasta and allow to cool. Place in the fridge and serve as a cold salad for lunch.

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Salmon & Parsley Pasta Salad


3/ Quinoa Tabbouleh

Ingredients: 1/2 cup quinoa, 2 tomatoes (de-seeded and finely chopped), 2 shallots (finely chopped), 4 Tablespoons parsley (chopped), 4 Tablespoons mint (chopped), 3 Tablespoons lemon juice and 2 Tablespoons olive oil.

Add the quinoa to a sieve and rinse under the tap. Add it to a small saucepan with 1 and 1/2 cups of water and boil for 15 minutes, stirring often. When the water has evaporated and the quinoa looks open and fluffy, remove from heat and cool down. In a bowl, combine the tomatoes, shallots, parsley, mint, lemon juice and olive oil. Stir in the quinoa and serve.

These meals are all fresh, healthy and delicious. Enjoy!

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Quinoa Tabbouleh

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Why? Healthy, fresh recipes!
When: All year around
Where: Make at home
Cost: Budget friendly recipes
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