Parsley Sauce Mary Berry Recipes

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ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING



Roasted Cauliflower with Lemon-Parsley Dressing image

Provided by Dawn Perry

Categories     Side     Roast     Vegetarian     High Fiber     Cauliflower     Healthy     Low Cholesterol     Vegan     Parsley     Lemon Juice     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
  • Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
  • DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

TRADITIONAL ENGLISH PARSLEY SAUCE



Traditional English Parsley Sauce image

A traditional English parsley sauce recipe is a classic of the British kitchen and unbelievably easy to make. Perfect with fish, ham, or vegetables.

Provided by Elaine Lemm

Categories     Sauces

Time 20m

Yield 4

Number Of Ingredients 7

1 ounce/25 grams butter
1 ounce/25 grams all-purpose flour (approximately 3 tablespoons plus 2 teaspoons)
Optional: 1 1/2 teaspoons English mustard
1 cup/250 milliliters milk
1 handful fresh flat-leaf parsley (chopped)
Sea salt (to taste)
Freshly ground pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a medium-sized saucepan, melt the butter over medium heat.
  • Stir in the flour and mustard (if using).
  • Stir thoroughly to form a thick paste.
  • Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn. This will cook off the taste of raw flour in the finished sauce.
  • Gradually whisk in the milk.
  • Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
  • Add the fresh parsley and stir well.
  • Season with a good pinch of sea salt and a few black pepper grinds. Taste and add more as needed.
  • Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming. If a slight skin does form, whisk thoroughly over heat, and it should disappear.
  • Serve and enjoy.

Nutrition Facts : Calories 103 kcal, Carbohydrate 7 g, Cholesterol 20 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 3 g, Fat 7 g, ServingSize serves 4, UnsaturatedFat 0 g

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