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Help - too much parsley in my parsley sauce!

(7 Posts)
Biscuitsandtea Tue 11-Oct-11 16:44:37


I've just been making a parsley sauce (first time - eek)

All gone very well but I think it tastes too strongly of parsley - any ideas how I can tame the parsley flavour? I am planning to use it to put tuna and peas in and then make a puff pastry plait type thing.

So it's not a total disaster but it does taste a bit parsleyish. I just wondered if there was something else I could add that might counteract the parsley a bit? My PS recipe suggested 2 tbsp of parsely but it is really parselyish!!

Any suggestions gratefully received.....

Thank you

Biscuitsandtea Tue 11-Oct-11 16:45:16

Also any last minute suggestions of what to serve it with would be good too. Was thinking of doing potatoes and another veg but not really though it through that well.... blush

vixsatis Tue 11-Oct-11 17:20:55

Once it is cooked in the plait the falvour will mellow. I'd add a bit of lemon juice. Your plait thing sounds really nice.

Will there be extra parsly auce to pour over? If not, it may be a bit dry with veg and pots. How about a green salad? If you think it needs more starch you could cook some rice and put it inside with the tuna/peas/sauce

Biscuitsandtea Tue 11-Oct-11 17:32:42

Oooh, yes like the idea of a bit of parsley sauce to pour over (but with a bit less parsley this time wink)

Off to phone DH to bring home a lemon.....

Biscuitsandtea Tue 11-Oct-11 17:33:09

And thank you - I am relieved about the flavour mellowing smile

Biscuitsandtea Tue 11-Oct-11 18:11:15

Ah bobbins - buggered it up sad

Buggered up my pastry (also first go using roll out pastry - I'm such a beginner), rolled it too thin and then constructed it on the worktop instead of the baking sheet and it was too soggy / big to get it off the worktop sad


Next time.....

tb Tue 11-Oct-11 19:04:35

Could always put the sauce through a sieve to take some of the parsley out - would probably work

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