In today’s culinary world, one of the most widely used and abused ingredients is parsley. It seems to be the garnish of the dish for want of something better. I think the reason I have a problem with using parsley is because it is like taking the easy road in life. It is not the road less traveled, it is the highway.
Don’t get me wrong, parsley has its uses, acceptable uses. Did you ever need something green? Parsley is wonderfully green! Have you ever needed something “grassy” scented to go with a wine? Oh, and who can forget those times for some reason when you need a side dish really quick and parsley seems to be at hand? Oh yeah, it’s cheap and easy!
I feel guilty because even though the road takes me where I need to go in a hurry, and is the easiest way to travel, it leaves something to be desired. For me, it’s almost like I was twice as inspired to create more innovative and applicable side dishes if I didn’t know that parsley exists. Let’s face it folks, parsley doesn’t go with everything, but sometimes we treat it like it is. How many of us as chefs know better and yet still use parsley as a garnish on everything? It’s like doing something that you know is wrong, but you’re pretty sure you can get away with it, and yet you feel guilty. Oh yeah people, it’s that bad.
So next time you’re going to get that parsley, do us all a favor. Do you remember how to brunoise? Make a lemon crown? Does anyone want a sprig of rosemary? Anything you can think of to keep you creatively inspired and hopefully to break the monotony that you garnish with parsley. I hope I have done a public service here. I certainly feel better after admitting to my own parsley problem. Released somehow. It’s a prank. A bit. Seriously, try other side dishes.
Copyright 2009 Garth Fournier