Parsley Cream
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France. Flavors of France.
Ingredients
| 500 g (18 oz.) | curly parsley |
| 150 g (5 oz.) | heavy cream |
| 30 g (2 tbsp.) | butter |
| — | salt and pepper |
| 4 | cloves of garlic (garlic oil) |
| — | peanut oil (garlic oil) |
Instructions
Flavors of France — Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France. Total time: less than 15 minutes. Preparation time: A few minutes. Cooking time: A few minutes. Difficulty: Average.
Chef's Note: For best results, the parsley must be perfectly cooked in boiling water before being blended. Mix the parsley cream in a blender, but do not over-blend. (For the best flavor the parsley should not be completely reduced to a purée.) The garlic oil provides garlic flavor but is more easily digestible than fresh garlic.
Method
- The night before, peel the garlic cloves and place in a small bottle. Cover with peanut oil. Let stand for 24 hours: this will become the garlic oil used to season the cream.
- Remove the stems from the parsley and wash the leaves thoroughly.
- Cook the parsley in boiling salted water until no longer crunchy, and refresh immediately in ice water.
- Drain the parsley leaves, form into a ball and squeeze out all the water.
- Refrigerate until needed.
Finishing
- Bring the cream to a boil in a saucepan. Stir the parsley in with a fork.
- Cook for 2-3 minutes over low heat, then add the butter, stirring constantly.
- Add a few drops of the garlic oil and season to taste.