The grocery budget in a food allergy home can often be a bit overwhelming, so I love making use of every possible part of a food item! Most people just toss out their parsley stems, but I have news for you: they have flavor! Don't waste them!
At least once a week, there's a big stock pot of stock bubbling away on my stove top, or in a crock pot. I keep veggie scraps in zip top bags in the freezer so I can toss in items for extra flavor anytime, without making a special shopping trip for ingredients. One item that I often add to my stock: parsley stems.
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| The sisters are all picking parsley leaves for Tangy Black-eyed Pea Salad. (Click HERE for recipe!) |
As we use up the bunch of parsley here and there, I just add the stems to the bag in the freezer. Then, when I make stock, I just toss a few in!
Finely chopped parsley stems can also be a tasty addition anywhere that you might use raw celery, such as in tuna salad, or chicken salad. Great flavor, and great crunchy texture!
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As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
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