Reserve the chopped parsley.
Serve garnished with sprigs of parsley.
Fresh parsley has plenty of natural food coloring.
Parsley is often the principal ingredient of bouquet garni and fines herbes.
Stir in the chopped parsley.
Stir in the parsley just before serving.
Now add the parsley purée and stir to combine.
Add the shelled prawns and garnish with some parsley.
Finely chop the leaves from the remaining parsley and stir in.
Blitz the parsley with the eggs in a food processor or blender.
Cut the skin into strips and toss together with the olives and parsley.
Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end.
Parsley has two clinics — in New York and Los Angeles — and offers virtual care nationwide.
For the parsley oil, blanch the parsley in boiling water until very tender.
Giorgio Locatelli’s Made in Italy and Angela Hartnett’s Cucina both stick with parsley alone.
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm.
To serve, place one slice of the steak on a piece of toast, top with the onions and pancetta, finishing with the parsley.
Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through.
Garnish with crispy seaweed, chopped parsley, parsley oil, cooked beetroot, candied beetroot and buttered peppercorns.
Under STV rules, because her 5,040 surplus was less than the gap between Steven Agnew and Ian Parsley, and also less than the difference of their votes combined and next placed candidate Jim Allister, Agnew and Parsley were eliminated and their votes transferred.
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