Best 10 Persillade Recipes

ESCARGOTS WITH PERSILLADE BUTTER

Steps:

• Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape the sides of the bowl and push down the parsley as needed. Makes 1 cup.
• To cool the butter: Place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.)
• Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
• Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It's best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8-10 minutes.
• Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.

RACK OF LAMB PERSILLADE

Steps:

• Preheat the oven to 450º F.
• Place the racks of lamb in a roasting pan, fat side up.
• Rub the tops with olive oil, and sprinkle with the salt and pepper.
• Roast the lamb for 10 minutes.
• Meanwhile, place the parsley and garlic in the bowl of a food processor (fitted with the steel blade) and process until they're both finely minced.
• Add the bread crumbs and lemon zest and process for just a second until combined.
• Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.
• Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
• Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.
• Cut the lamb in double chops and serve. Enjoy!

RACK OF LAMB PERSILLADE

Steps:

• Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas.

ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE

Steps:

• Preheat the oven to 400°F.
• Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
• Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

ROAST RACK OF LAMB WITH PERSILLADE

Steps:

• Preheat the oven to 500 degrees.
• Trim lamb, leaving a layer of fat over the meat.
• Cut about halfway down between the chops; This allows the meat to become crisp.
• Combine all the remaining ingredients and rub over the racks.
• Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
• If it reads 125 or more, remove from oven immediately.
• If it reads less, leave it in for 5 more minutes, no more.
• Let sit for 5 minutes before separating the ribs.

PERSILLADE

Steps:

• On a cutting board, finely chop parsley and set to one side. Finely chop garlic and mix together with parsley. Finely chop parsley and garlic together until well incorporated. Transfer to an airtight container and refrigerate until ready to use.

INSIDE-OUT LAMB PERSILLADE

Steps:

• Heat oven to 425 degrees. Trim excess fat from lamb. In a food processor, make persillade by puréeing olive oil, parsley, rosemary, garlic, lemon zest and some salt and pepper.
• Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you. Smear the surface of lamb with most of persillade mixture, then fold it in half (there will be a kind of natural hinge, as you'll see) with persillade on the inside. Smear the remaining persillade on outside of the lamb and sprinkle with salt and pepper.
• Put lamb in a roasting pan and cook for about 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130 degrees, or, for medium rare, 135 degrees.
• Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.

CARAMELIZED WINTER SQUASH WITH PUMPKIN SEED PERSILLADE

Steps:

• Heat oven to 350 degrees, or heat a gas grill to high. Line a rimmed sheet pan with foil, parchment paper or silicone baking mats.
• Over a gas burner or on a grill, char the squash until skin is blackened and blistered, turning with tongs as if roasting a bell pepper. (Depending on size, this will take about 15 minutes.) Transfer squash to the prepared pan and bake until flesh and skin are soft, about 45 minutes. When cool enough to handle, use paper towels to rub off most of the blackened skin. Cut open. Use a knife or fingers to cut into chunks, discarding any tough pieces of skin.
• Meanwhile, make the persillade: Using a large knife or small food processor, finely chop the herbs, zest and pumpkin seeds together. Transfer to a bowl or container. Crush or grate the garlic clove and add to the herb mixture. Pour in olive oil to cover and stir. Taste and add salt as needed. Set aside until ready to serve.
• Make the optional bread crumbs: In a medium skillet over medium heat, melt the butter. Stir in the bread crumbs and toast, raising the heat if necessary, until golden and crunchy, 3 to 4 minutes. Set aside.
• Place the cooked squash in a bowl, drizzle with olive oil, salt and a pinch of sugar or drizzle of syrup. Using your hands or a pair of forks, toss roughly, breaking the pieces up into a rough, chunky mass. Season to taste and transfer to an ovenproof skillet or a sheet pan. (Recipe can be made up to this point and held at room temperature up to 4 hours in advance.)
• Before serving, place the squash on lowest rack of oven and heat the broiler. When hot, raise the pan and broil until lightly charred on top. Use a spatula to place a serving on each plate, charred side up. Spoon the sauce around or over squash. Sprinkle with bread crumbs, if using, and serve immediately.

HAM PERSILLADE WITH MUSTARD POTATO SALAD AND MASHED PEAS

Steps:

• Make ham persillade:
• Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
• Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
• Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
• Make potato salad:
• Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
• Mash peas:
• Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
• Assemble jars:
• Layer peas, then potato salad, over ham.

CHERRY TOMATOES PERSILLADE

Steps:

• Heat the oven to 325 degrees.
• Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
• Sprinkle the salt and olive oil over them and bake for 1 1/2 to 2 hours, until they're a little caramelized around the edges and slightly shriveled.
• Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
• When the tomatoes are done, take them out of the oven, sprinkle the persillade over them and return them to the oven for a few minutes, which will cook the garlic a little without compromising the freshness of the parsley.
• Serve immediately or later at room temperature.