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persil
parsley
Parsley or ‘parsley-ed’ is also the word for ‘veined’, especially regarding blue-veined cheese or fromage persillé
persil commun: flat leaf parsley
persil frisé: curly parsley
persillade or à la persillade: with a sauce made of chopped parsley (and/or other herbs) and garlic, oil and vinegar; in Provence they often had a chopped anchovy
pommes persillade: fried cubed potatoes topped with persillade at the end.
boeuf persillé: fat spread throughout the meat; ‘marbled’ beef.
Text © Dana Facaros
Image by Gigi Griffis