Franklin Spice Works
Parsley Gremolata for Braised Meats
A zesty parsley, lemon, and garlic gremolata. Sprinkle over braised meats, roasted vegetables, or soups for a burst of freshness.
Ingredients
- 2 tbsp dried parsley, rehydrated in 1 tbsp warm water
- Zest of 1 lemon
- 2 garlic cloves, finely minced
- 1 tbsp good olive oil
- Pinch of flaky salt
Instructions
- Rehydrate dried parsley in warm water for 10 minutes. Squeeze dry.
- Finely chop the rehydrated parsley.
- Combine with lemon zest, minced garlic, olive oil, and flaky salt.
- Mix well and taste for seasoning.
- Spoon over osso buco, braised lamb shanks, or slow-cooked beef short ribs just before serving for a bright, fresh contrast.