• 4servings
  • 40minutes

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Nutrition Info . . .

VitaminsA, B9, C, D
MineralsCalcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 cups packed flat-leaf parsley sprigs (2- to 3-inch sprigs from about six 2-ounces bunches), tough stems discarded

  2. 1/2 medium shallot, finely chopped

  3. 1 tablespoon salted butter

  4. 1 unpeeled small garlic clove, lightly smashed

  5. 5 thin slices peeled ginger (from a 1/2-inch-diameter piece)

  6. 1/4 cup heavy cream

  7. 3 tablespoons creme fraiche

  8. 2 (3-inch-long) strips of orange zest

  9. 1 mint sprig

Instructions Jump to Ingredients ↑

  1. Blanch parsley in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) 20 seconds. Transfer parsley to an ice bath to stop cooking. Spin dry and blot with paper towels.

  2. Cook shallot in butter with garlic and ginger in a heavy medium skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.

  3. Add cream, crème fraîche, and orange zest to skillet and simmer, stirring occasionally, 4 minutes. Add mint and remove from heat. Let stand, uncovered, 2 minutes. Discard garlic, ginger, zest, and mint.

  4. Return sauce to a simmer and add parsley, separating gently with a fork. Season with salt and pepper and simmer, tossing gently, until just heated through, about 2 minutes.


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