Parsley sauce with yogurt

Name: Parsley sauce with yogurt - Andreea N.
Ingredients: 2 good bunches of parsley; a few sprigs of dill (optional); 2 green garlic stalks; 5 tablespoons of water; 3 tablespoons of oil; salt and pepper to taste; 350 g yogurt; 0.1% fat

Diverse - Parsley sauce with yogurt by Andreea N. - Recipia

Parsley sauce with yogurt I started making this sauce when I noticed that I didn’t have much parsley left and I didn’t want to waste anything. I thought to combine it with yogurt, and it turned out to be a refreshing cream, suitable not only alongside dishes but also on a slice of bread. It’s quick, doesn’t dirty many dishes, and you don’t need any special techniques. Quick info Total time: 10-15 minutes Preparation time: 10-15 minutes Cooking time: none needed Servings: about 4 Difficulty: easy Recipe type: cold sauce, garnish, breakfast or snack Ingredients 2 large bunches of fresh parsley A few sprigs of dill (optional, but adds freshness) 2 green garlic stalks 5 tablespoons of water 3 tablespoons of oil Salt and pepper, to taste 350 g yogurt with 0.1% fat Preparation method 1. Clean and wash the parsley well. Remove the leaves from the stems and place them in the bowl of a vertical blender. 2. If using dill, wash it and add it over the parsley. 3. Chop the green garlic into small pieces and add it to the blender as well. 4. Pour in the 5 tablespoons of water and the 3 tablespoons of oil. 5. Add salt and pepper to taste. 6. Blend everything until it becomes a nearly smooth paste, but not too liquid. 7. Place the yogurt in a large bowl. 8. Add the herb paste over the yogurt and mix well until combined. 9. Taste and adjust the salt or pepper if needed. Why I make this recipe often It’s the kind of sauce I make when I want something quick and refreshing. It doesn’t involve cooking, pairs well with many dishes, and saves leftover greens from the fridge. You can easily adjust the quantities and you can’t really mess it up. It keeps well even the next day. Tips and variations Tips Use only the leaves of the parsley, not the thick stems. The yogurt should be as creamy as possible, even if it’s low-fat. If the herb paste is too thick, add a little more water. Substitutions If you don’t have dill, you can skip it without any problems. You can also use low-fat Greek yogurt if you want a denser consistency. The green garlic can be replaced with a small clove of regular garlic, but the flavor will be a bit more intense. Variations You can add a few mint leaves for extra flavor. If you want more creaminess, add a little avocado. For a tangier taste, add a teaspoon of lemon juice. Serving ideas Spread the sauce on a slice of dark bread, top with slices of tomato or cucumber. It also works as a dressing over salad, or alongside boiled potatoes or grilled meat. Frequently asked questions 1. Can I use another type of yogurt? Yes, you can use any low-fat or regular yogurt, just make sure it’s plain and unsweetened. 2. Can it be made without a blender? It can also be made with a manual chopper or knife, but the texture will be more rustic, not as smooth. 3. How long does it last in the fridge? It keeps well for about 2 days in the fridge, covered. Stir it gently before serving again. 4. Can it be frozen? I don’t recommend it, as the yogurt changes texture after freezing and the sauce becomes watery. 5. What dishes does it pair best with? It’s good with boiled or baked potatoes, over vegetables, alongside grilled chicken, or even as a sauce for sandwiches. Nutritional values Estimate for one serving (out of four): Calories: ~70 kcal Protein: 4-5 g Fat: 3-4 g Carbohydrates: 4-5 g The sauce is very low in calories, especially if you use low-fat yogurt. The parsley adds fiber and vitamins, while the fats mainly come from the added oil. Storage and reheating The sauce keeps in the fridge, covered, for a maximum of 2 days. Stir it before serving, as it can separate easily. Reheating is not recommended, it’s a sauce that is only consumed cold. If you notice water gathering on top, just drain it or stir again. This is the version I usually make, without complications and without hard-to-find ingredients.

Parsley sauce with yogurt

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