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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In this unusual side dish from Spring restaurant, often under appreciated parsley gets the creamed-spinach treatmentand a little help from aromatic orange zest, mint, and fresh ginger. Ingredients:
12 cups packed flat-leaf parsley sprigs (2- to 3-inch sprigs from about six 2-ounces bunches), tough stems discarded |
1/2 medium shallot, finely chopped |
1 tablespoon salted butter |
1 unpeeled small garlic clove, lightly smashed |
5 thin slices peeled ginger (from a 1/2-inch-diameter piece) |
1/4 cup heavy cream |
3 tablespoons crème fraîche |
2 (3-inch-long) strips of orange zest |
1 mint sprig |
Directions:
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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