List of 110 recipes using Parsley (without meat)

Avocado and celery remoulade

Avocado, grated celery and remoulade sauce are combined in this delicious winter salad.

Avocado with Sautéed Prawns

Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.

Beetroot and black radish salad

The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.

Breton coleslaw

Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.

Brussels sprout salad

It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.

Brussels sprouts salad with smoked trout and Comté cheese

An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese.

Cauliflower and egg salad

This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

Celeriac and parsley soup

A very simple but delicious soup, this may well win you over (if need be) to the flavour of celeriac, partnered here with parsley.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).

Celeriac soup with mustard

This delicious creamy soup is very quick to make.

Cervelle de Canut

In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their favourite dishes.

Cherry tomato and green bean salad

Here is a quick recipe for a very simple but delicious summer or late summer salad.

Cherry tomato salad, mixed greens, and Parmesan shavings

For this quick and delicious summer salad, use cherry tomatoes, green salad greens, and Parmesan shavings, all tossed together with a tasty vinaigrette.

Country vegetable soup

In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.

Crunchy Cauliflower Salad with Lemon

Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.

Crunchy spring salad

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Cucumber, avocado and mussel salad

A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.

Eggs with mayonnaise

Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.

Grandma's salad

This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.

Green avocado salad

This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.

Green hummus

You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.

Jerusalem artichoke salad

This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.

Lambé salad

Lambé's salad is a rather original salad with chickpeas, mimosa eggs, cheese and, above all, a crunchy buckwheat pancake, broken into small pieces and added at the last moment.

Lebanese Tabbouleh

Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.

Leeks in vinaigrette

A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.

Lemony cabbage and potato salad

This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.

Like a Boursin with garlic and herbs

It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.

Mexican salad

This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.

Mixed salad with curry mayo

A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.

Nanou's red cabbage salad

If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Panzanella

Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.

Pea and avocado salad

This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.

Poivrade artichoke Salad

"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.

Prawn salad with a crunch

This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.

Raw beetroot salad

This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.

Remoulade celery with tarragon and mimosa eggs

An even more bistro-style variation on celery remoulade for this recipe, with tarragon remoulade and mimosa eggs.

Rémoulette of celeriac

This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.

Salad greens and small omelette

A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.

Simple mushroom salad with thyme and lemon, 3 ways

This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.

Springtime mixed salad

This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.

Tahitian salad

This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.

Tomato and cream cheese terrine

Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.

Tomato tart

This tart is very easy and quick to prepare.

Warm autumn salad

Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.

Warm cauliflower salad with two cheeses

For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.

Winter cauliflower tabbouleh

Here's a recipe for tabbouleh made with cauliflower, best served in winter, when it's in full season.

Winter vegetable soup

A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.

Zucchini and tomato remoulade

A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.

Breton style shellfish and vegetable soup

For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.

Crab Cakes

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.

Creamy spaghetti with cockles and parsley

Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.

Fillet of salmon meunière

A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley. Every bit as good as sole.

Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.

Fish "à la Bordelaise"

Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.

Fish fillets with cabbage and curry

For this recipe, we'll use a thinly sliced cabbage, steamed and creamed, to which we'll add pieces of curried fish.

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

Mackerel rillettes

This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.

Mussels marinière

This is the most classic way of preparing mussels, simple and delicious.

Quick prawn curry

A very quick way to prepare a creamy prawn curry with lime and spring onion.

Red mullet fillets in a quick marinade

For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.

Red mullet fillets with a reduced white-wine sauce

For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very concentrated and flavoursome, so you only need serve a tablespoonful to each guest.

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.

Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.

Tagliatelle with cockles

In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle are cooked alongside, then the cockles are added with spring onions and the sauce.

Turban of sole with langoustines

The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.

Baby broad beans and peas with rice and mascarpone

Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.

Baked potatoes with poached egg and tuna sauce

You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.

Butterfly pasta with smoked trout

Butterfly pasta, diced smoked trout with cheese, and a touch of green with parsley.

Cauliflower and purple eggplant with Greek pesto

Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".

Creamy polenta with green asparagus

A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.

Eggs with green asparagus and Parmesan cheese

Green asparagus cut into sections, quickly sautéed with Parmesan, and topped with eggs beaten with cream.

Glazed mushrooms with plain rice

In this very simple recipe, the mushrooms are lightly sautéed, then glazed with soy sauce and lemon juice, and served on a bed of plain white rice.

Greek-style stuffed courgettes

Courgettes filled with a mixture of feta, pine nuts and lemon, then cooked gratin-style in the the oven.

Mushrooms à la grecque

Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities.

Mushrooms in snails

This recipe treats mushrooms like snails, stuffed with a garlic, parmesan and parsley butter, then baked. The result is amazing mushrooms, with a delicious taste of snail butter.

Pissaladière with puff pastry

This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.

Polenta with artichokes and mushrooms

For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.

Purple artichokes à la romaine

Artichokes à la romaine, or carciofi alla romana, are a typical Roman specialty: whole artichokes, trimmed and gently cooked with garlic, parsley, mint and olive oil, until melting and fragrant.

Quartet of brassicas with cream

Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.

Quiche Bretonne

This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.

Ratatouille confite

In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.

Salt cod brandade

"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

Sardine and potato gratin

For this astonishing gratin, part gratin and part clafoutis, we combine potatoes, cooked shallots and pieces of sardines in oil.

Sautéed green vegetables

Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.

Sautéed oyster mushrooms

When oyster mushrooms are about, it's worth making the most of them. Why not try this very simple sauté recipe? The mushrooms are fried and finished with just a little parsley and lemon juice.

Shiitake eggs

By French standards, this hardly qualifies as an omelette: beaten eggs, simply slammed in the pan with sautéed shiitake mushrooms in soy sauce.

Small green vegetables in Mornay sauce

For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel with cheese).

Snow peas sautéed in butter

Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot. This can be a stand-alone dish, or a side dish for meat or fish.

Spaghetti with mushrooms

In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.

Spicy mustard cauliflower cheese

This delicious twist on cauliflower cheese is cooked in 3 stages: the cauliflower is steamed on its own before being fried with the spices. It is then topped with cheese and breadcrumbs, and browned in the oven.

Summery cheese on toast

Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.

Tomatoes Provençal

This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.

Green parsley tahini sauce

This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.

Gribiche Sauce

Gribiche sauce is similar to mayonnaise, but is made with hard-boiled eggs, capers, gherkins, and herbs. It pairs very well with cold meats and fish, as well as certain vegetables. Here is a simplified version, made with mayonnaise.

Gribouille dressing

Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.

Herb salad

Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.

Light herb sauce

This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.

Mushroom duxelles

A duxelles consists of finely sliced mushrooms cooked in butter with shallots. It is more of a preparation than a dish in its own right, which can be used in other recipes.

Sauce Normande (for fish)

Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.

Tartar sauce

Tartar sauce is a mayonnaise to which vinegar, chopped gherkins and capers, and herbs are added. It's an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as French fries or cooked vegetables.

How to prepare cockles

Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.

Caesar salad

Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.

Tzatziki

Tzatziki, typically a summer recipe, is a very fresh mixture of Greek yogurt, cucumber, garlic and herbs, intended to be used as a sauce or condiment. It's a recipe of Greek and Turkish origin, but can be found in many other Eastern and Middle Eastern countries under a different name.