First time I tried the Sauteed Parsley dish was at my friend Kanthi Randeni’s place. It has a crunchy feel, very tasty but I couldn’t tell what it is. I tried guessing, but could not ever imagine that this was a whole dish of parsley. I have been cooking with parsley, but never used parsley as the main ingredient in a dish. Parsley is normally used as a garnish in salad, or soups.
This led me to try out Kanthi’s recipe, from her book Fusion Cuisine, Simple Easy to Make Recipes. She is a Canadian immigrant author who came from Sri Lanka and many of her recipes are her own creation. The book is entirely made up of vegetarian recipes and all recipes are simple and straightforward, ideal for the working woman who does not have a lot of time to spend cooking.
Kanthi has a way of featuring a vegetable at its best, the way she gives Parsley in this dish the star attention, and I must say, it worked. Of course, there are always some picky eaters who don’t like parsley in a salad, and pick them out. But they might change their mind once they try this Sauteed Parsley Vegetable dish.
- Frying pan
- 2 pcs Medium sized onions finely chopped
- 1 bunch Parsley finely chopped
- 1 tbsp black pepper powder
- 1/2 tsp salt
- 2 tbsp cooking oil
- 7 pcs fresh curry leaves dried, if fresh not available
- 1 tsp lemon juice
- Wash parsley and curry leaves well, drain and chop into fine pieces
- Heat cooking oil in pan
- Add onions, parsley and curry leaves, and sautee for 3 minutes
- Add black pepper powder, salt and lemon juice
- Serve warm as a side dish or cold as a salad.
Incidentally, Martha Stewart has a recipe for Sauteed Parsley, as well, with a different twist.
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