#Buttered Parsley Potatoes Recipe

[monoarabegum]

Buttered Parsley Potatoes Recipe | Easy & Delicious Side Dish @eatcolor

[mohammadalli]

Buttered Parsley Potatoes Recipe | Easy & Delicious Side Dish @eatcolor

[nurjahanbegum]

Buttered Parsley Potatoes Recipe | Easy & Delicious Side Dish @eatcolor

[forhadahamed]

Buttered Parsley Potatoes Recipe | Easy & Delicious Side Dish @eatcolor

[fattributes]

London Broil with Garlic Herb Butter and Mashed Potatoes

[askwhatsforlunch]

Parsley and Garlic Garden New Potatoes

There is nothing quite like the feeling of tasting, and loving, something you have grown. Whether it’s a bunch of garden herbs, or fruit picked on a tree you planted, or vegetables picked on vines you’ve patiently guided on a treillis, or dug up from a soil you’ve built with layers of compost, love and hard work; this feeling you experience is a combination of pride and joy, very close, I reckon, to bliss!

I was so happy, truly, wholeheartedly happy, the other day, when, as I was digging in the Potato bin, these gorgeous little yellow gems kept appearing in the dark soil. I truly think, my heart pounding with each medium, small or tiny nugget, I couldn’t have been more thrilled if it had been gold! I then ran to the kitchen, to scrub them, and make these Parsley and Garlic Garden New Potatoes, with Parsley I’d picked on the way to the house! And the first bite was, yes, just sheer bliss. They are truly good. Something I’ve grown tastes delicious. What a simple joy it is!

Ingredient (serves 2):

10 medium to small Garden New Potatoes

1 heaped teaspoon coarse sea salt

1 tablespoon unsalted butter

1/2 tablespoon olive oil

2 fluffy sprigs Garden Parsley

1 small garlic clove, minced

1/4 teaspoon fleur de sel or sea salt flakes

Thoroughly scrub New Potatoes under cold water. Place them in a small pot, sprinkle generously with coarse sea salt, and cover with water.

Cover with a lid and bring to the boil over a high flame. Once boiling, reduce heat to medium-high, and cook, about 15 to 20 minutes, until tender.

Drain New Potatoes thoroughly; set aside.

In a small skillet, melt butter with olive oil over a medium flame.

Finely chop Garden Parsley.

Once butter is just foaming, stir in chopped Parsley, and fry, 1 minute. Add minced garlic, and cook, 1 minute more. 

Finally, add New Potatoes, tossing; well in herbs and oil. Cook, a couple of minutes. Season with fleur de sel, tossing once more, to mix well. Cook, another minute.

Serve Parsley and Garlic Garden New Potatoes hot. They make a delicious side to Soles à la Meunière.

[stefford]

The Best Potato Curry I Ever Made

I did not measure the ingredients. I just chose what I considered to be reasonable amounts of herbs and spices I had growing in the garden, or on hand in the pantry.It turned out so good I had to mentally deconstruct it and write it down.The umami of the black garlic and mushrooms brings a new balance and depth to the herbs and spices in this spicy warm vegetarian curry. Very Satisfying. Note I…

[sexhaver]

writing to encourage you to post a recipe of your successful smashed potatoes!🙌 that shit looked nutritionally dense and I love more food per food when possible especially if tasty

ingredience:

3lbs fingerling potatoes (i used a 50/50 mix of yellow and red but whatever works)

6ish cups broth (if you use veggie broth this is vegetarian)

1 pint heavy cream

3-4tbsp butter

6ish cloves garlic (literally impossible to overdo the garlic here, go with your heart)

salt, pepper, thyme, and parsley

flour

BONUS: cayenne pepper and mustard powder

steps:

wash the dirt off your potatoes and dump them in a big pot (ideally one with close to 90 degree angles on the bottom instead of a curve). pour in all the broth. if the potatoes aren't entirely submerged, add water until they are (but just barely), then turn the heat on high and put a lid on it

while the potatoes start boiling, crush and peel your garlic WITHOUT CHOPPING IT

add 2 tbsp of butter to a sauce pot and heat on medium high until melted and sizzling

add the garlic cloves and swirl/baste them in the butter for a few minutes until they and the butter both start to turn brown

dump in all of the heavy cream, then add salt, pepper, parsley, thyme, cayenne pepper, and powdered mustard to taste. unfortunately i do not have measurements for any of the spices because i cooked this while drunk. follow your heart here

reduce the heat on the heavy cream mixture until it's simmering (not all the way down to low, you still want some bubbles). by this point the potatoes should be boiling (leave the lid on). set a timer for somewhere around 23-25 minutes

come back and stir the heavy cream mixture every few minutes, and stir the potatoes once or twice throughout their cooking process

when the timer goes off, strain the potatoes out from the broth, BUT make sure to save at least two cups of the broth before pouring the rest down the drain

use a potato masher to mash the potatoes, skin and all (none of this fucking around with the back of a spoon). ideally you should probably do this in a separate bowl to avoid microplastics in your food, but im not a cop (this is why we picked a pot with 90 degree angles in step 1)

once the potatoes are properly mashed, dump most (but not all!) of the reduced heavy cream mixture in with them and continue mashing to spread it out evenly (this will also mash in the garlic cloves, which is why we didn't need to slice/dice them earlier). you should leave behind enough heavy cream to coat the bottom of the pot and then some

let the potatoes rest for a second and put the heavy cream back on medium-high heat. add 2 tbsp of butter and wait until it melts, using the whisk to mix it in with the remaining heavy cream

once the butter is melted, sprinkle in some flour, using the whisk to integrate it with the butter + cream mixture. again, i don't have exact measurements for this because i was drunk, but you want to keep adding flour and whisking until you're left with some pretty thick clumps of what looks like brown dough

crank the heat just a little higher while whisking the dough around to get it nice and burnt all over. once you're satisfied with your work and/or you start smelling burning, dump in some of the saved broth to deglaze the stuff burnt to the bottom of the pan (it should sizzle at first, that's good + normal). keep up the whisking motion so the added liquid is integrated with the dough, then add more liquid and repeat over time. eventually you should end up with something recognizable as gravy. congrats, you just made gravy from roux!

use the rest of the broth to thin out the mashed potatoes if necessary, mashing it in just like the heavy cream mixture

????

profit!

[ms-demeanor]

Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

[kitchenla]

Chicken Cacciatora & Butter Bean Mash and Button Champignons

Ingredients:

For Chicken Cacciatora:

4 chicken breasts or thighs

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 can (400g) diced tomatoes

1/2 cup chicken broth

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Chopped fresh parsley for garnish

For Butter Bean Mash:

2 cans (400g each) butter beans, drained and rinsed

2 tbsp butter

2 cloves garlic, minced

Salt and pepper to taste

For Button Champignons:

250g button mushrooms, cleaned and sliced

2 tbsp butter

2 cloves garlic, minced

Salt and pepper to taste

Instructions:

Prepare the Chicken Cacciatora:

Season chicken breasts or thighs with salt and pepper.

Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on both sides. Remove from pot and set aside.

In the same pot add onion and garlic. Cook until softened.

Add diced tomatoes, chicken broth, oregano, and basil. Stir to combine.

Return chicken to the pot . Cover and simmer for about 20-25 minutes, or until chicken is cooked through and tender.

Garnish with chopped parsley before serving.

Make the Butter Bean Mash:

In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant.

Add butter beans and mash with a potato masher until desired consistency is reached.

Season with salt and pepper to taste.

Prepare the Button Champignons:

In a separate pan, melt butter over medium heat. Add minced garlic and cook until fragrant.

Add mushrooms and sauté until golden brown and tender adding a bit of paprika .

Season with salt and pepper to taste.

Serve:

Serve the Chicken Cacciatora alongside the Butter Bean Mash and Button Champignons.

Enjoy your meal!

Find out more recipes at: www.kitchenla.online

See my Shop at: https://payhip.com/Kitchenla

[mariacallous]

There can never be too many tomatoes. August’s heat is always made more bearable for me by peak tomato season. I love to eat them cut into thick rounds and topped on crusty well-buttered toasted bread, or chopped small in a simple Israeli salad alongside cucumber and herbs. By this time of year, I end up with way more tomatoes from the garden and the market than I could possibly use up in sandwiches and salads alone. I’ll use the extra tomatoes to make sauce, but I also like to find a few more creative ways to take advantage of the bounty of summer.

Stuffed vegetables of all kinds were regularly made and eaten in our home, just as they are in many other Russian Jewish kitchens. Stuffed cabbage, stuffed peppers, and stuffed mushrooms are regional staples. As I’ve explored and learned to cook the food of the former Soviet Union and of my family, Georgian cuisine has always stood out for its uniqueness. Georgia’s food is an intersection of cuisines from the Caucuses, Eastern Europe, and the Middle East, due to Georgia’s location on the Eastern edge of the Black Sea, north of Turkey, and south of Russia. Ingredients like hot peppers and Ajika (a hot sauce made out of them), fenugreek, and pomegranate molasses appear in Georgian dishes alongside more familiar Eastern European staples such as beets, cabbage, dill, and mushrooms. Georgian cuisine also benefits from its climate and terrain, which is extremely conducive to agriculture. The country is known for its wine and vast variety of food products including grains, melons, potatoes, and much more.

Each region in Georgia has its own distinctive and rich cuisine. One of my favorite books on Georgian cooking is Carla Capalbo’s Tasting Georgia, A Food And Wine Journey in the Caucasus. Capalbo offers an encyclopedic account of Georgian cuisine, filled with detailed history and delicious recipes. I especially love her recipe for stuffed tomatoes. With her recipe as a guide, and inspired by a few other Georgian stuffed tomato recipes, over time I’ve adapted the dish to my taste and simplified some of the steps.

What makes this stuffed tomato unique is the addition of the herb fenugreek, which adds a complex and almost curry-like flavor to the tomatoes. You can find fenugreek at most Middle Eastern and Persian markets, or online. The stuffing is made of earthy garlicky sautéed mushrooms, rice, and fresh parsley and dill. The tomatoes are nestled into a simple aromatic sauce, and then each one is topped with mozzarella that gets melty and burnished in the oven. This dish is substantial enough to be served as a vegetarian main course, but it is not too rich, and could easily be served as a side dish to a heartier meal. Like any good stuffed food, these taste even better when they’re reheated the next day.

[therealvinelle]

I can't justify it, but I feel like you have at least one really good recipes for soup!

My recipe is: Sautee half an onion, diced, in a pot with a tablespoon of butter and a tablespoon or so of thinly sliced celery until it all starts to sweat. Add three large peeled and diced potatoes. Cover with water and boil until the potatoes are soft and then smash with a big spoon or a potato smasher. Add salt and pepper to taste, reduce heat to a medium, chop in some kind of white fish (halibut is best but so pricey), and wait until fish is falling apart and fully cooked (about 20 minutes). Garnish with whatever you'd like, but heavy cream and little bits of bacon can both kick this up a notch. This is anon's fish chowder recipe!

Oh I have many, it depends on what you want.

How about, to celebrate Norway's Minister of Health and Care Services being found guilty of plaguarism a few minutes ago (I'm STOKED), we do a celebratory recipe.

Minor warnings for awkward language as I rarely read English cooking recipes and am not familiar with the linguistic conventions.

Mussels in saffron soup

You need:

2 kg mussels

2 dl dry white wine/apple juice

1 finely chopped clove of garlic

1 finely chopped shallot

Saffron

Parsley (optional)

Thyme

3 dl cream (the creamy kind! Not sure what product that would be in English. The kind you whip to get whipped cream.)

2 tbsp finely chopped chives (for decor)

All the quantities are optional, consider them guidelines.

Wash and scrub the shells. Steam them in white wine, remove from heat once they open. Keep the broth, and let simmer with the garlic, shallot, parsley, and thyme. Add cream, then saffron. Let thicken.

For the sake of not driving your guests to sticky fingered homicide: separate the mussels from their shells (if the shell is closed, very broken, or the flesh is so yielding it feels uncooked, discard the shell. White or pale color is completely fine, as are very small or very large mussels) and serve in a bowl with the soup, keeping a few empty shells for decoration and scatter the chives across the top for a finish. You then print a photo of Ingvild Kjerkol standing outside her house saying "It's not plaguarism, it's text similarities! That's what happens when you use similar methodology." to the entire country, and love life.

God appetitt!

[violet-hearth]

Herb Butter

Also known as compound butter and is a way to preserve herbs and flavour butter.

Best used for savory foods, can be an amazing way to elevate kitchen witchcraft.

Generic Recipe Base

8 tablespoons or 1/2 cup butter

1-3 teaspoons of finely chopped fresh herbs of choice (combine herbs for more flavour profiles)

rosemary, coriander, chives, parsley, dried chilies, sage, dill, garlic, lemon, edible flowers etc.

optionally 1 teaspoon lemon zest

optionally salt to taste

Soften butter at room temperature then add to a bowl with the herbs and zest. Using a fork, mask it all together until thoroughly combined.

Add salt to taste and combine

Scoop the butter onto a piece of waxed or parchment paper and roll into a log - optionally place in a shaped dish. Place in fridge to set

Fisherman's Butter

To be added to a seafood salad, white fish, shrimp, or on bread. Would pair amazingly with a holiday featuring fish, a holiday honouring an ocean deity, or to bring to a group meal.

8 tablespoons butter

1 tablespoon parsley

1 tablespoon lemon juice

1/2 tablespoon rosemary

1/2 - 1 tablespoon fish sauce (vegan works too)

salt and pepper to taste

Yuletide Butter

Serve in a communal or partnered meal to bring in love, prosperity and community during the colder months - best served with chicken, warm bread, or potatoes.

3 tablespoons butter

OPTIONAL: 1 table spoon of scotch

2-3 cloves crushed garlic (protection, love, lust)

1/2 teaspoon zest of clementine (love, home blessing, luck)

1/4 teaspoon clove (love, money)

1/4 teaspoon cinnamon (love, protection, prosperity)

1/4 teaspoon smoke paprika (heat, energy, fire)

1/2 teaspoon salt (protection)

Adapt the recipes as needed for what you have and to your own practice <3

[kcrossvine-art]

Youre telling me a shimp fried this rice soup? No.  But with your help it can, for just pennies a day. Today on the the Redwall Cookbook we're making Shrimp'N'Hotroot Soup. 

(you may find the original recipe at the bottom if you’d like to follow along!)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Shrimp'N'Hotroot Soup?” YOU MIGHT ASK

Unsalted butter

1 onion

2 leeks

Vegetable stock (or vegetable bouillon)

Milk

3 potatoes

Curry or chili powder

Salt and pepper

Pre-cooked shrimp or prawns

I also added parsley flakes and smoke paprika for serving. The recipe recommends crusty bread!

Crusty bread. Like garlic or a baguette.

Stale potato chips would prolly taste good if ur into that sorta thing.

AND, “what does Shrimp'N'Hotroot Soup taste like?” YOU MIGHT ASK

Of all the redwall dishes so far this one has the most distinct 'savory' flavor

Smooth, rich flavor

The veggies came out nicer than id thought and i think the simmering and then adding liquid let it seep in.

The seafood smells intense after an hour or so (serve immediately)

The powder and the milk kept separating and i wonder if stirring more or adding the milk earlier wouldve made it emulsify better?

You could strain and serve the contents without the soup part!

Would pair well with a smooth red wine and a 'naked' salad.

Shimp-shimp-shimp-shimp-a-doop

. Used almond milk where milk called for . Used curry powder . Used garlic bread

-----------------------------------------------------------------------------------------------------------

Honestly feel free to just fuckin HEAP on the spices, in classic brit fashion, they have the tongues of arctic babies and you can barely taste the spice with the original portions given. The shrimp is understandably pre-cooked but as is they come out barely changed by the soup or spices, and if someone could tell me the reasoning behind not adding them earlier to soak up some of that good good stuff, id love to hear (genuine).

2 major points on this recipe; As its seafood, it does not keep well, you could maybe save it for later the same day. Beyond that youre playing with your life and it wont taste great. It is very fast to prepare (if you have prechopped veggies). Maybe 40 minutes from deciding to make it from having it in my belly, not counting veggie prep time as i did that the morning-of while reading.

So sorry for having this out late! I've been working on some projects like concept work for an upcoming indie TTRPG, commissions for folks DnD parties, and my own personal stuff. If it makes it up to yall, i did eat this on the 3rd of this month haha.

As much as I love seafood, unfortunately i dont make it much as its hard to store and can be finicky to prepare. This soup could be replaced with a few other centerpieces, or made vegetarian, but for how it is in the book- I give this recipe a solid 6/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again. 5 being average)

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

2 tablespoons unsalted butter

1 large onion, chopped

2 medium leeks, washed well and chopped

1 1/2 cups vegetable stock (or 1 1/2 cups water and 1/2 cube vegetable bouillon)

3 medium potatoes, peeled and chopped

1 teaspoon curry powder or chili powder, or to taste

Salt and pepper, to taste

8 ounces peeled, cooked shrimp or prawns, sliced if large

1 cup milk

Method:

In a large pot over medium heat, melt the butter. Add the onion and leeks and cook, stirring, until soft, about 5 minutes (do not let the vegetables brown).

Add the vegetable stock, potatoes, curry or chili powder, and salt and pepper. Cover and simmer until the potatoes are very soft, 15 to 20 minutes.

Add the shrimp and milk and gently heat. Serve with crusty bread.

[forhadahamed]

Buttered Parsley Potatoes | Creamy and Tasty #potatorecipe #shorts #vira...

[aethersea]

potato suggestion

boil the potatoes as usual (chop till they're all about the same size, put them in water that just covers them all, lid, cook on high heat until soft), then cut them into cubes and fry in olive oil. (butter would be nice too probably. other cooking oils won't taste quite as nice but will undoubtedly still be good.) sprinkle on salt and pepper as they're in the frying pan, plus anything else your heart requires

that's it that's the recipe. I got this off a clickbaity article saying "for perfect home fries, do them the french way!" and calling these pommes persillade, and they do recommend specifically sprinkling on parsley (persille) as they're frying. but I did just salt and pepper and they were delicious, so. follow your bliss

I'm pretty sure if you cook the potatoes just a smidge too much, so they're over-soft when you fry them, the bits that come in direct contact with the frying pan will be tastier & crispier. so that's a tip. just be careful not to cook them so much that they fall apart when you try to chop them into cubes

but hey if you do, you can always make mashed potatoes