Useful parsley cutting tips and other interesting facts

Parsley is one of the most popular and most frequently used root vegetables. It has a great aroma and a specific taste which is preferred over many other root vegetables. There are many ways how to cook and process parsley. We usually separate the greens and roots because they are used in different ways. Parsley must be peeled and cleaned thoroughly before use. Do not skip this step even if the root appears clean. The best way is to use a brush – as you would for other root vegetables. So, you cleaned your parsley and now you can slice it, right? But what is the best way to do it? And what about parsley pesto?

How to cut parsley properly

There are several ways of course but parsley is usually cut into rounds. Round cuts are great for soups and ragouts. But if you are going to bake parsley cut it into thinner long slices – similar to Julianning but thicker and then bake it at 200 °C. This makes a great side dish. If you want to use parsley as a base for a sauce cut it into cubes or noodles. The shape does not really matter, but the pieces should be small.

Photo: Pixabay

What about parsley pesto? Why not?

Parsley pesto is excellent and rather unusual choice – but you should try it because it tastes great. All you have to do is take a high-quality virgin olive oil, Parmesan cheese and parsley and blend everything together for a few seconds and you have an excellent parsley pesto!

Photo: Pixabay

Interesting facts about parsley

Parsley (Petroselinum sativum) contains many beneficial substances. Just for your information let us name few:

• vitamin C,
• provitamin A,
• magnesium,
• potassium,
• iron
• and many other substances.

A compound called myristicin is largely present in parsley. It is a part of sucrose found in parsley and it is considered an anticancer agent. Sure, parsley is mainly used for various vegetable soups but you can also make an excellent porridge out of it or serve it as a vegetable side dish. And as for the taste, and essential oil called apiole is the ”stuff” that gives parsley its unmistakable taste.

Preview photo: Pixabay