A Parsley Buffet
Packed with vitamin C, loaded with calcium
January/February 1999
By JUDITH BENN HURLEY
Toasted Millet Tabbouleh
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AS YOU MAY KNOW by now, parsley—the little
green garnish that was once just a cook’s afterthought—bursts with
nutrition. Indeed, parsley (Petroselinum crispum) is an herbal
multivitamin: A cup of minced fresh parsley (about four ounces)
contains more beta-carotene than a large carrot, almost twice as
much vitamin C as an orange, more calcium than a cup of milk, and
twenty times as much iron as one serving of liver. And because its
taste is mild, eating a cup will not assault the taste buds (in
fact, parsley is an excellent breath-freshener).
One thing you’ll notice after eating a lot of parsley is that
it’s a mild diuretic. That can be a plus for men with prostate
problems and for women who retain water before menstruation. But
parsley can also stimulate menstruation, so women who are pregnant
or who suspect that they might be pregnant should avoid eating
parsley in large amounts.
Preparing parsley
Parsley has a warm, gentle flavor, with a touch of camphor.
Because it’s so mild, you can use it as you would chopped fresh
spinach—in salads, soufflés, timbales, frittatas, omelettes, soups,
stir-fries, and savory Greek pies with feta cheese.
More than thirty varieties of parsley await you. The
best-tasting variety is flat-leaf, or Italian, parsley, although
curly parsley keeps longer once picked. Whichever variety you
choose, keep it fresh by storing it in the refrigerator in a glass
of water with the stems submerged and the leaves dry. Parsley is
sold in bunches and should be chosen for bright-green leaves that
show no signs of wilting.
Persillade is French for fresh parsley minced with shallots or
garlic, to be added to a sauté at the last minute of cooking. It’s
a healthier and more savory topping than butter. Gremolata is the
Italian form of persillade, made by combining minced fresh parsley,
garlic, and lemon zest. It’s a nice addition to fish dishes, and
the burst of flavor it offers is a good substitute for salt.
You might also want to try Hamburg parsley, a variety that’s
raised for its root. It looks like a parsnip but it tastes woodsy,
not sweet. Use it as you would parsnips—steamed and tossed with
fresh dill, or sliced and added to vegetable soups.
TOASTED MILLET TABBOULEH
Makes 6 entrée servings;
405 calories per serving, 8 grams fat,
18 percent of calories from fat
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