Lemon Parsley Gougeres Recipes

LEMON-PARSLEY GOUGERES

Steps:

• Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
• Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
• Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment.
• Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.

LEMON-PARSLEY GOUGèRES

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper or silpat.
• Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted.
• Remove from heat; stir in flour.
• Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
• Remove from heat.
• Using a wooden spoon, beat in four of the eggs, one at a time, until they are incorporated and batter is smooth.
• Stir in zest and herbs.
• Transfer mixture to a piping bag, and cut a 1/2-inch opening.
• Pipe 1-inch rounds onto prepared baking sheets. (Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.).
• Whisk together remaining egg and one teaspoon water in a small bowl; lightly brush on top of each puff.
• Bake until golden, about 20 minutes.

BUTTERY LEMON PARSLEY NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

LEMON & PARSLEY SPAGHETTI

Steps:

• Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
• Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
• Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.

EASY LEMON AND PARSLEY SAUCE

Steps:

• Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
• Remove from heat then add the lemon juice, parsley and seasoning and serve.

LEMON-PARSLEY LINGUINE

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, heat extra-virgin olive oil in large skillet over medium heat. Add garlic; sauté until golden, about 1 minute. Add grated lemon peel to skillet and cook 20 seconds. Remove skillet from heat.
• Add linguine to skillet with garlic and lemon peel. Return skillet to medium heat; mix in parsley. Add 1/2 cup pasta cooking liquid and lemon juice. Season with salt and pepper. Toss until heated through, adding more cooking liquid to moisten if dry.