Curly or Flat? Grant Hawthorne’s Thermomix Chopped Curly Parsley

Parsley is my favourite herb. I love it for the crisp, sharp flavour it imparts to the dishes to which it is added. It has its own distinct flavour yet it enhances other flavours without masking them. Flat parsley is my absolute favourite, but many people and chefs use the curly variety. I also like what is called Chinese parsley, more commonly known as coriander or cilantro.

I usually chop my herbs in my Thermomix, by dropping them – washed and patted dry – on the running blades at about Speed 7 and turning the Thermomix off immediately after I’ve dropped them. But this weekend Chef Grant Hawthorne showed me a method he uses to quickly chop washed, wet curly parsley into a very fine garnish or addition to sauces and stews.

1. Remove the stems from your curly parsley and wash it thoroughly.
2. Place it in the Thermomix bowl. Add 30 to 50 g water, depending on the amount of parsley you have.
3. Chop 7 seconds/Speed 10. Scrape sides of Thermomix bowl and if required, chop a few seconds more.
4. Strain the parsley and water through a tea towel (or kitchen roll/paper towels) over a bowl and squeeze well. Reserve the green water for another use (stock, soup, sauce, bread, scones etc.) or discard.

There you have it – finely chopped parsley ready for use in less than ten seconds!

Special thanks to Grant Hawthorne for this brilliant tip.

Bon appétit !

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