I am probably going to be called the crazy parsley lady, at some point, but I really think we do not eat enough of that stuff. Vitamins A and C, available year round with a nice herbal flavor that does not overpower. The essence of fresh could not be displayed any better than through parsley. I have come to love the stuff. Call me crazy...........but this is delicious!
Parsley, Buttermilk and Parmesan Dressing
adapted from: the Horn of the Moon Cookbook
3-5 cloves garlic (if you like more, use more)
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs (remove the lower, tougher stems)
1/4 c freshly grated Parmesan cheese
Rinse the parsley well, trim lower/tougher stem portion.
Spread parsley out on toweling, inspect and remove any unacceptable leaves and/or stems. Roll up firmly, and "wring out" gently to release excess water into the toweling.
Place all ingredients except Parmesan cheese in a food processor or blender, process until smooth.
Add cheese process additional 30 seconds. When processed, decant into a refrigerator jar.
makes approximately 1 2/3 cups. Chill and enjoy.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
a gallery of favorites@premeditated leftovers
cookbook sunday@coucous and consciousness