Lessons From a Lifetime of Cooking #6 – Persillade

Persillade? First I had to learn how to pronounce this.

This thing started because I had some leftover fresh parsley from making Papa’s Corn Salad. Then I found Jacques’ recipe for:

Simple. Easy. Quick. Definitely going into the rotation.

Growing up the green stuff on the side of your main course to me was merely a garnish.

I didn’t know what I didn’t know.