from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Parsley on sale.
Persil plat or persil de Naples is flat
parsley (sometimes it is called Italian Parsley), and persil frise or persil
double is curly parsley. Both types of parsley are grown in different strains
and both may be added to nearly every form of savory dish; sometimes for flavor,
at times for color and often merely for decoration.
Flat Parsley.
Both curly and flat parsley are used for
their leaves and stalks and their roots will be flavoring soups.
Curly parsley.
When parsley is on a menu listing only
certain chefs will indicate which type is being used; however, when there are
dishes that include parsley juice, then the menu listing will often note the
use of suc de persil plat, the juice of flat parsley. Flat parsley has a
stronger flavor.
Parsley on French Menus:
Crème de Butternut et Jus de Persil Plat – Cream of butternut squash soup flavored with the juice of flat
parsley.
Cuisses
de Grenouilles à l'Ail
Doux et son Persil Frisé – Frog’s
legs prepared with sweet
garlic and curly parsley.
King scallops on a bed of parsley.
www.flickr.com/photos/startcooking/2759721987/
Friture d'Encornets,
Persil Plat Et Citron – Deep fried small squid,
calamari, served with flat parsley and lemon.
Noisettes d'Agneau en
Croute d'Herbes, Mousseline de Persil Racine – The center cuts from lamb cutlets cooked
inside
a covering of herbs and served with a moose of root parsley.
Pavé De Sandre
Sur Chiffonade De Fenouil,
Crème Persil Plat – A large cut of pike-perch
(zander), the fish, served on lightly sautéed fennel
and served with a flat parsley cream sauce.
Poêlée de Ris
de Veau en Persillade – lightly fried
veal
sweetbreads served in a persillade. Persillade is a sauce of chopped parsley
and garlic;
depending on the chef oil,
vinegar,
and other herbs may be added.
Escargot Provençal
Burgundy
snails, tomato,
fennel,
garlic,
persillade
www.flickr.com/photos/68147320@N02/36132482466/
Where exactly
parsley originated
Where exactly parsley originated is
somewhat disputed, though it likely originated in Greece as ancient Greek and
Roman recipes show parsley was used much like it is used in France today. Parsley was also part of Greek tradition and
found in Greek mythology.
Root parsley
The third type of parsley, a member of
the same family, called the Persil de Hambourg or Persil Tubéreux, Root, Garden
or Hamburg parsley is grown as a root vegetable in central Europe. Root parsley has a light parsley taste but is
only rarely seen in French recipes.
Graines de Persil Tubéreux - The seeds from root parsley; these are the
seeds most often used to make parsley salt.
Root parsely
www.flickr.com/photos/51004712@N08/5112260390/
French homeopathic
uses for parsley.
French homeopathic pharmacies are also
fond of flat parsley, which is correctly considered a diuretic. Likewise, the
chlorophyll found in parsley is thought to help prevent bad breath.
Curly parsley in the languages of
France’s neighbors:
(Catalan - julivert arrissat, julivert
crespo ), (Dutch - krulpeterselie ),
(German – petersilie, petersil), (Italian – prezzemolo), (Spanish - perejil, perejil común).
Flat parsley in the languages of France’s
neighbors:
(Catalan - julivert
comú),(Dutch - peterselie ), (German - Italienische petersilie, glatte
petersilie ), (Italian – prezzemolo,
prezzemolo romano, petrosemolo).
Hamburg parsley in the languages of
France’s neighbors:
(Dutch - knolpeterselie),(German -
Hamburger petersilie, knollenpetersilie, petersilienwurzel ), ( Italian -
prezzemolo da radici, prezzemolo tuberoso), (Spanish - perejil hamburgo,
perejil tuberoso).
Connected Posts :
Tomate
– Tomato. France’s Greatest Tomato, the Tomate de Marmande AOC. The Tomato in
French Cuisine.
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Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
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