Sauteed Parsley Recipes

SAUTéED MUSHROOMS WITH GARLIC & PARSLEY

Steps:

• Heat the oil in a 12-inch skillet over high heat until it's hot and shimmering. Add the mushrooms, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they're deep golden brown, 5 to 7 min. Stir and continue sautéing, stirring occasionally, until most sides are nicely browned, 3 to 5 min. more.
• Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.

SAUTEED PARSLEY

Steps:

• Heat oil, garlic, and ginger in a large skillet over medium-high until aromatic butnot browned, about 20 seconds. Add parsley and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with salt and pepper. Squeeze with lemon before serving.

SUMMER SAUTéED POTATOES

Steps:

• Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
• Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don't break them up.
• When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.

SAUTEED POTATOES IN PARSLEY

Steps:

• Wash the potatoes thoroughly, place them in a pot, and cover them with cold water. Bring the water to a boil, and boil the potatoes gently for 30 to 35 minutes, until they are tender. Immediately drain off the water in the pan, and when the potatoes are cool enough to handle, peel them and cut them into 1/2-inch slices.
• Heat the oil in a large saucepan (preferably nonstick). When it is hot, add the potato slices, and brown them over high heat for about 10 minutes, occasionally turning them gently with a spatula to minimize breakage.
• Add the salt, parsley and butter, mix them in gently, and saute the potatoes for 10 to 15 seconds longer. Serve immediately.

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY

Steps:

• Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
• Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
• Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

SAUTEED NEW POTATOES WITH PARSLEY

Steps:

• Using vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt butter in large nonstick skillet over medium-high heat. Add potatoes and sauté until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.

PARSLEY BUTTER SEASONED CHICKEN

Steps:

• Lightly oil grill and preheat to high.
• Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
• Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder. Spread this seasoned butter or margarine over chicken and put on preheated grill. Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. Brush with remaining seasoned butter while grilling.

SAUTEED POTATOES WITH PARSLEY

Steps:

• Put the potatoes in a saucepan and add cold water to cover. Add salt to taste and bring to a boil. Cook about 20 minutes or until potatoes are tender.
• Drain the potatoes and when they are cool enough to handle, peel them. Cut them crosswise into slices about one inch thick. Sprinkle with salt and pepper.
• Heat about 2 tablespoons of the oil in a skillet (preferably nonstick).
• When it is quite hot, add half the potato slices and cook about 2 to 3 minutes or until crisp and brown on one side. Turn the slices and cook on the other side until crisp and brown, 2 to 3 minutes. Drain on absorbent paper towels.
• Add more oil to the skiller if necessary, and cook the remaining potato slices as before.
• Pour off any remaining oil. Wipe the skillet clean and add the butter.
• Return the potatoes to the skillet and stir gently. Sprinkle with the parsley.

SAUTéED NEW POTATOES WITH PARSLEY

Steps:

• Using a vegetable peeler, remove a narrow strip of peel from around middle of each potato.
• Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
• Melt butter in large nonstick skillet over medium-high heat.
• Add potatoes and sauté until crisp and golden, about 7 minutes.
• Season with salt and pepper.
• Transfer to bowl.
• Sprinkle with parsley.

SAUTEED SCALLOPS WITH PARSLEY AND GARLIC

Steps:

• Sprinkle scallops with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
• Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
• Wipe pan clean with a paper towel.
• Add butter to pan; reduce heat, and cook until butter melts.
• Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.