Creamed Parsley Sauce

1. 1

   Put the butter or oil in a deep skillet and turn the heat to medium.

2. 2

   When the butter melts or the oil is hot, add the shallot and cook, stirring occasionally, until softened, 3 to 5 minutes.

3. 3

   Add the parsley and cook, stirring, for about a minute.

4. 4

   Add the cream and turn the heat to low.

5. 5

   Season the parsley mixture with salt and pepper and serve at once, with the cheese if you like.

6. 6

   Although many sources insist that flat-leaf parsley is better than the curly-leaf variety, blind tastings have not borne out that myth.

7. 7

   What matters more is freshnesslimp parsley has less flavor.

8. 8

   The parsleys thick stems must be removed for preparations like these.

9. 9

   Dont discard them: use them to bolster the flavor of chicken stock.

10. 10

    Parsley may be sandy, so wash it well.

11. 11

    Its worth using a salad spinner to dry it.

* Per serving · 4 servings · Values may vary.

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