On Tuesday, April 9, 2019 at 7:50:02 PM UTC-6, Julie Bove wrote:
> "Thomas" > wrote in message
> ...
> With shrooms my friend brought tons of other. Bell peppers, green onions,
> spinach and parsley. The parsley is one bunch. I use parsley in soups but it
> is usually a dehy. What can I do special with fresh before it decays? I
> trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>
> That's cheap for bell peppers! I add parsley to everything. Salads such as
> tuna, potato, pasta, even green salads. Can add to pretty much any
> casserole, gravy, pasta sauce. Really good for parsleyed potatoes. Use
> whatever kind you have. Either canned, or boiled fresh ones. Waxy potatoes
> work best IMO. If they are large, cut them in chunks. Once cooked/heated
> through, drain them and add butter, snipped parsley, and pepper. Can also
> snip on top of a baked potato. Also nice with roasted or boiled carrots.

Never was fond of parsley but really like "turnip rooted parsley" in soups and stews. A bit neutral in flavor but goes well with "swedes" and carrots.
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