Description
Parsley is one of the easiest herbs to use and a brilliant addition to almost any kitchen.
It can be added to eggs, potatoes, pasta, sauces, soups and salads. Fresh parsley is best added towards the end of cooking to keep its bright flavour.
Parsley Butter
Ingredients
100 g soft butter
2 tablespoons chopped parsley
Pinch of salt
Method
Mix the parsley and salt into the softened butter.
Roll into a small log or place in a container.
Chill until firm.
Use on bread, potatoes, vegetables, chicken or quail.
Tammy’s tip: You’ve made compound butter. This sounds significantly fancier than “I mixed leaves into butter”.
