Persillade is a simple but magical concoction of parsley and garlic, chopped and added to dishes at the end of cooking.
Clean and parboil or steam the potatoes for 10 minutes, then sauté in the butter until golden-coloured. Season and put in a warmed serving dish. Mix the garlic and the parsley and strew over the potatoes before serving.
In 1897 in Friesland, Holland, a local schoolmaster called
Meester K. L.de Vries took over the local potato breeding station and soon established a name for himself as a successful potato breeder. He liked to call some of his new potato types after his favourite pupils – one of these was a young girl called Bintje Jansma, and after her was named the result of a 1905 cross which has remained famous among tuber growers to this day.
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