Parsley

In Central and Eastern Europe and in West Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish. The fresh flavor of the green parsley goes extremely well with potato dishes (french fries, boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like Beef Bourguignon, Goulash or Chicken paprikash). In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with cold cuts or pâtés. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh (the national dish of Lebanon). Persillade is mixture of chopped garlic and chopped parsley in the French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, Ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest.