Indulge in the delightful world of parsley-rimmed croutons, a culinary masterpiece that elevates any meal to a gourmet experience. These crispy, golden-brown croutons, adorned with a vibrant parsley rim, add a burst of flavor and visual appeal to salads, soups, and even main courses. With three enticing variations to choose from, this recipe caters to diverse preferences. The classic parsley-rimmed croutons offer a timeless taste, while the garlic-herb croutons introduce a savory twist. For a touch of sophistication, the parmesan-herb croutons add a nutty richness that will tantalize your taste buds. Each variation promises a unique flavor journey, making these croutons the perfect addition to your culinary repertoire. Whether you're hosting a dinner party or simply seeking a delightful snack, these parsley-rimmed croutons are sure to impress.
Here are our top 7 tried and tested recipes!
EASY CRUNCHY GARLIC CROUTONS RECIPE
Croutons are a great garnish for green salads and (as with any croutons), toss them in at the very last minute to prevent them from getting soggy. You want your bread to be at least a day old. It'll be easier to cut and holds it's shape better. We used my mom's ultra soft wheat bread (Visit NatashasKitchen.com for the video and photo tutorial). You could also use a basic french bread with great results.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 7
Steps:
- In a small sauce pan, combine: 2 Tbsp butter, 2 Tbsp extra virgin olive oil, 2 pressed garlic cloves, 1 Tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp pepper. Heat over medium heat until butter is melted. Stir to combine then set aside and let the flavors infuse into the oil while you chop your bread.
- Cut your bread into 3/4" cubes. For goodness sake, don't remove the crust! It adds variety and great crunch to these croutons. Transfer to large mixing bowl.
- Drizzle the seasoned olive oil over your chopped bread and toss until bread crumbs have an even coating of oil.
- Spread the bread in a single layer on a baking sheet and bake at 375˚F for
- -20 minutes until they are golden brown and crunchy. (mine took 20 min)
- Serve these up with your favorite green salad.
CRUNCHY PARSLEY CROUTONS
Try this recipe from Gordon Ramsay - it's a crunchy alternative to traditional stuffing
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 5m
Number Of Ingredients 3
Steps:
- Heat the goose fat in a frying pan and toss in the bread, with a the parsley sprigs, turning until golden and crisp. Drain on kitchen paper, season well and keep warm, uncovered.
PARSLEY-CROUTON OMELETS WITH GRUYèRE
Categories Cheese Dairy Egg Herb Breakfast Brunch Vegetarian Parsley Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make Filling:
- Put oven rack in middle position and preheat oven to 350°F.
- Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
- Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
- Make omelets:
- Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
- Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.
BOEUF A LA BOURGUIGNON
Provided by Food Network
Time 4h
Yield 6 servings
Number Of Ingredients 28
Steps:
- In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight.
- Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
- Preheat the oven to 275 degrees F.
- Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both.
- Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
- Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
- Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
- Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
- Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons.
- Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew.
- Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew.
- In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces.
- Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
- Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes.
- Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
- Yield: 6 croutons
GARLIC CROUTONS
Provided by Food Network
Time 30m
Number Of Ingredients 6
Steps:
- In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE
Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
- While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
- When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
- Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.
Tips:
- Use stale bread for croutons. This will help them crisp up in the oven and prevent them from becoming soggy.
- Cut the bread into 1-inch cubes. This will ensure that they cook evenly.
- Toss the bread cubes with olive oil, salt, and pepper. This will help them brown and add flavor.
- Spread the bread cubes in a single layer on a baking sheet. This will help them crisp up evenly.
- Bake the croutons in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are golden brown.
- Remove the croutons from the oven and let them cool completely. This will help them crisp up even more.
- Store the croutons in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Parsley-rimmed croutons are a delicious and easy-to-make snack or side dish. They are perfect for salads, soups, or just eating on their own. With a few simple ingredients and a little bit of time, you can make your own parsley-rimmed croutons that are sure to impress your friends and family.
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