Recipes for Parsley

Lemon, Parsley & Thyme Stuffing

100g (4oz) Fresh breadcrumbs
30ml (2tbsp) Chopped parsley
2.5ml (1/2tsp) Grated lemon rind
Salt and freshly ground pepper
25g (1oz) Butter melted
Fresh milk

Combine all dry ingredients and seasoning

Bind loosely with melted butter and milk.

Use as required

Parsley Sauce

15gm (1/2oz) Butter
15g (1/2) Flour
300ml (1/2) Milk
30ml (2tbsp) Chopped parsley
Salt & pepper

Melt butter in a pan

Add flour and mix to a roux

Slowly add milk, stir until smooth, and until the sauce has thickened

Add parsley and season to taste.