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Article: Getting generous with parsley. (recipes)
- Article from:
- Sunset
- Article date:
- March 1, 1984
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Copyright informationCOPYRIGHT 1984 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Getting generous with parsley
One would do well to occasionally treat parsley with a heavy hand. Most often, lonesome sprigs are used for garnish, but that neglects other qualities of the herb. This member of the carrot family has a mild, pleasant, grassy flavor. It's low in calories (13 in 1/2 cup chopped), yet rich in vitamins C and A, potassium, and iron.
Curly leaf, the most common variety sold in markets, is used in these recipes. Select parsley with dark green color and crisplooking stems--avoid bunches with yellowing or wilting leaves. The size of a bunch varies according to the market and the season, so you need to measure by volume or weight. Three cups ...
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