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)
Some have asked about my frozen garlic rolls, this is my last one. I will be making more soon and will share that process here.
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.
I love this corner in the dining room. The sign above the highchair says:
Grandpa and Grandma's
memories made here.
As always, thanks for stopping by.
I appreciate your visits and your comments.
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