[Sca-cooks] parsley stems?

[Philip & Susan Troy]

"Mark.S Harris" wrote:
>
> Parsley stems? Not parsley leaves?
>
> Sounds like making something of peanut shells instead of the peanuts.
> Or using potato skins. Although there is I snack I like of potato
> skins, but it probably has as much potato as potato skin in it.

You could use parsley leaves, but for this purpose the stems would be
just as good, and provide a use for something a lot of people just throw
away and waste.

I actually like parsley and cilantro stems and roots, suitably prepared.
The stems are crunchier and juicier than the leaves, lighten textures of
most things they're added to, and are all-around spiff. They also come
free when you buy parsley or cilantro. The main disadvantage of using
them is that when you want to color or a strong flavor, they have less
of both than the leaves. Luckily that's not always a problem.

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98