Persillade, the classic French combination of parsley and garlic, is a simple way to enliven steamed fall vegetables, such as parsnips or boiled potatoes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2004
Ingredients
Persillade:
Method
Persillade: In skillet, melt butter over medium heat; fry garlic and shallot until softened, about 3 minutes.
Stir in parsley, salt and pepper; cook until wilted, about 2 minutes.
Meanwhile, in saucepan of boiling salted water, cook carrots until tender-crisp, about 3 minutes; drain and place in bowl. Add persillade and toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 88 mg
- Protein 1 g
- Calories 68.0
- Total fat 3 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 215.0
- Vitamin C 10.0
