Sauteed Parsley

Sauteed Parsley

First time I tried the Sauteed Parsley dish was at my friend Kanthi Randeni’s place.    She served a green leafy vegetable as a side dish, and asked me “Guess what this vegie is?”.  It has a crunchy feel, nice texture, very tasty with a personality of its own.   But I couldn’t tell what it was.  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.  If this was a play or a movie, parsley is always the supporting actor, or the side kick.  But this Sauteed Parsley dish featured parsley as the main actor, and it was a delightful surprise.  So wonderful, that I wanted to share this recipe.

Kanthi Randeni. my friend has many wonderful recipes that she showcased in 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 made up of  entirely vegetarian recipes.  All recipes are simple and straightforward, ideal for the working person 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.

Sri Lankan Sauteed Parsley Fusion Cuisine recipe
Print Recipe
4.96 from 21 votes

Sauteed Parsley

A quick and easy old indian recipe using parsley as a main ingredient.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Calories: 25kcal

Equipment

  • Frying pan

Ingredients

  • 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

Instructions

  • 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.

Notes

You can use the parsley stems.  They are more fibrous than the leaves, but it they are packed with flavors.  The secret is to chop the parsley stems really fine.  Don’t waste your money by throwing the stems into the waste basket.

Once you discover the versatility of parsley, you can expand your parsley repertoire by cooking with parsley recipes, such as sauteed carrot parsley, sauteed mushroom parsley, parsley lemon rice.

Another variation for this recipe is Sauteed Garlic and Ginger Parsley. In this recipe, you cook the parsley in its entirety. Stem and all. Add garlic and ginger and drizzle with lemon juice after cooking. See below image on how to serve sauteed parsley as a side dish.

Sauteed whole parsley
Image by Mogens Petersen from Pixabay

Parsley is one of the easiest home container gardening herb to grow. You can either grow parsley from seed or from cuttings. This is one of my spring project, and I will soon be blogging about my home grown parsley.

Here in Canada, we meet people from all around the world. They introduced diversity to our everyday meals. That is simply one of the joys of living in a multicultural country. Try out this Canadian yam salad with craisin recipe from my Canadian Venezuelan friend



20 thoughts on “Sauteed Parsley”

  • 5 stars
    Such a great recipe. I love parsley in any dish. Will try this recipe out tomorrow!

  • 5 stars
    Ooooh, I never knew how to sautee parsley before. I thought you just leave it on the plate, but now I know the different ways to make parsley unique and desirable. Thanks!

  • 5 stars
    I don’t think I’ve ever eaten sautéed parsley and like you have only ever seen it as garnish or perhaps in a salad. It does look delicious and definitely something to try.

  • 5 stars
    It looks delicious and probably I will try doing it someday. And it doesn’t take so much time to prepare. I hope it goes well and tastes amazing.

  • I can rarely fine parsley in the Philippines. I am a veggie person, so If I can find parsley, I will definitely prepare this dish

  • 5 stars
    It is a revelation what you can do with parsley. It also looks healthy and tasty. I will be sharing it with my wife. She does the cooking. 👍

  • That is a great variation to what I usually eat. I will do this and let you know how it goes 🤔😁 hehe

  • 5 stars
    I had no idea you could sautee parsley like this! (Though I’m not a great cook by any means.) Great idea.

  • 5 stars
    I wouldn’t have imagined either that you could make an entire dish in which parsley is the main ingredient. Isn’t it too strong though? Parsley has a specific overpowering taste to me.

  • This recipe sounds appetizing, it is something new for me even though I use parsley. I will definitely try it. Thank you for sharing

  • 5 stars
    What an eye opener! I buy parsley for garnish and oftentimes end up with the rest rotting in the fridge. Now I know how to use them. I love all kinds of greens like spinach, kale, bakchoy, gailan, pealeaves, malunggay leaves, kangkong. Now I would happily add sauteed parsley as one of my greens. I will be cooking sauteed parsley this week.

  • 5 stars
    Parsley is a hearty vegetables. The texture is a bit crunchy. I tried this recipe and added some pinenuts. Would be happy to hear of other variations.

  • 5 stars
    What a wonderful idea! I tried it and I love it. I served it as a side dish and my guests couldn’t believe its parsley! Parsley as a dish in itself!

  • Hi, I am trying to eat beettr for me at least and am trying to avoid dairy which I don’t find is too hard but it’s the wheat that I have trouble with. Gluten free pasta would be great. I think I’ll have to make a trip to the health foods store to what I can scare up. Thanks for the inspiration.

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