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Mediterranean: Persillade - Provence Parsley and Garlic Paste

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Mediterranean: Persillade - Provence Parsley and Garlic Paste

3 tbsp. Shallots, finely chopped

1 large garlic cloves, peeled and finely chopped

1 1/2 cup Fresh bread crumbs

1/2 cup Fresh parsley, chopped

Salt and pepper to taste

 

 

 

Combine all ingredients, tossing well.

 

Persillade freezes well.

 

Source: Nancy Enright - Canadian Herb Cookbook

Formatted by Chupa Babi: 03.20.08

 

ChupaNote: great rub for a brick of tofu.

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