In fact it is sometimes mistaken for
flat leaf parsley by husbands who aren't paying attention.
Not exact matches
(
By the way,
flat -
leaf Italian
parsley works better for cooking than the curly
parsley.
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped
flat -
leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to
by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
Non-stick cooking spray 2-1/4 pounds russet potatoes, peeled and cut into 3 - inch
by 1 / 4 - inch
by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2 tablespoons
flat leaf parsley, chopped
The recipe didn't specify type of
parsley to use, I selected
flat leaf parsley, but you may get a brighter flavor
by using curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.