Parsley Sauce

Name: Parsley Sauce
Total time: 15 min
Yield: One and a half cups
Ingredients: 1 1/2 cups parsley leaves (preferably flat-leaf); 1/2 cup, plus 1 1/2 tablespoons, canned or fresh chicken broth; 1 tablespoon cornstarch; 1/2 teaspoon kosher salt; 1/2 cup heavy cream

By Barbara Kafka

Total Time: 15 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; THE OLD NEW WAVE

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Ingredients

Yield:One and a half cups

1½cups parsley leaves (preferably flat-leaf)
½cup, plus 1½ tablespoons, canned or fresh chicken broth
1tablespoon cornstarch
½teaspoon kosher salt
½cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Place the parsley and a half-cup of broth in a food processor. Process for one minute. Scrape mixture into a two-cup glass measure.
Step 2
Combine the remaining broth with the cornstarch and stir into the parsley mixture. Cover tightly with microwave plastic wrap. Cook at 100 percent for four minutes.
Step 3
Uncover. Stir in salt. Allow to cool slightly. Whip the cream to soft peaks and fold into the parsley mixture. Serve with the demitasse carrot custards.