Parsley sauce

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By Nigella Lawson

Published 1998

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For parsley sauce – heavenly with cooked ham or to blanket broad beans – just infuse the milk with the stalks from a decent bunch of parsley. Then blanch the parsley leaves (although I have to say I don’t always bother), dry them thoroughly, chop them finely and add them when stirring in the milk, sprinkling over a little more parsley at the end. And you can chop up leftover ham and mix it with