Blanched celery and parsley greens
A source of vitamins A, C, and K, as well as fiber, this dish supports the immune system and skin health. Its fresh taste is perfect for light snacks and side dishes.
Blanched celery and parsley greens are a convenient preparation for soups, broths, sauces, stews, and hot dishes. After a short processing, the greens take up less space and are easy to store in portions.
Carefully sort and rinse the celery greens (900 g) and parsley (460 g). Coarse stems can be set aside for broth, while the leaves and tender parts are used for preparation.
Boil a large pot of water and salt it. Dip the greens into the boiling water, quickly submerge them with a slotted spoon, and blanch for a very short time so that they become softer but do not lose their flavor.
Immediately transfer the greens to a bowl of ice water, then squeeze out the excess water. Transfer to a cutting board and chop with a chef’s knife, cutting through the dense clumps of greens.
Divide into small bags or containers and freeze in portions. Add such greens to dishes without thawing beforehand.
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