PARSLEY WITH CREAM
To serve 4
2 ½ pounds (about 14 large bunches) parsley (See NOTE)
1 large shallot
4 tablespoons butter
1 1/3 cup heavy cream
Salt and pepper
Cut or twist the large stems off the parsley and discard or save for bouquet garni. Bring a large pot of salted water to the boil. Add the parsley, bring back to a boil, and let it boil for 6 minutes. Drain it well, pressing with the back of a spoon. When it has cooled enough to handle, squeeze dry by handfuls and spread out on paper towels. Mince the shallot.
Put the minced shallot and the butter in a frying pan. Cook over medium heat and when the butter starts to foam add the parsley. Stir it with a fork to separate. Add the cream and bring to the boil twice so it thickens slightly and the parsley absorbs some of it. Season the parsley with salt and pepper and serve as a vegetable.
NOTE : This is not too much parsley to serve as a vegetable, but if you can’t buy parsley cheaply in quantity, you might want to use half the recipe, which makes a nice small garnish for four. Ed.
FROM : The Cuisine of Frédy Giradet, The Incomparable Recipes of the Greatest Chef in Europe, Tested and Annotated for American Kitchens, New York, William Morrow & Company, Inc., 1982.