It was known and used already by ancient civilisations for which it was also a symbol of joy and glory. The expansion of parsley throughout the entire Europe is credited to the Emperor Charles the Great.
There are several varieties known. Some are grown for the root and others for leaves. We can use both the kitchen.
We like the whole parsley for its large vitamin content, but also for the content of carotene, flavonoids and healing oils with a diuretic effect. However, n larger amounts, they evoke feelings of intoxication, headache and congestion of the mucous membranes of the gastrointestinal tract. Parsley also contains a well and quickly digestible trace elements and minerals that are anti-inflammatory and have a laxative effect on kidneys and urinary tract.
Dried parsley is part of urological teas. Decoction of parsley works as a hair tonic that can revitalize greasy and nasty hair.
Fresh and finely grated root parsley is very suitable for mixtures of vegetable and meat salads. But we surely know it better for its use in the preparation of sour cream sauce, soups, or for seasoning of roasted or stewed meat, etc.
Root parsley does not tolerate heavy soils - when planted there, it creates numerous long and thin roots, unsuitable for cooking. Therefore we grow it in the Mělník area, on sandy soils, where it forms strong spherical root.
crates 5 - 15 kg
flowpack 250 g, 500 g
Beef Tenderloin in Sour Cream Sauce
Meat marinating: Salt the beef meat, season it, and grease it with butter or oil. Place it in the roasting pan, cover it and let it rest for about a day. If marinating is too much time consuming, just salt the beef and briefly fry it on all sides on a high gas instead. Add chopped onion and sliced and diced vegetables. Add water, spices and bouillon cube or broth (if you have beef bones, you may spread them over the vegetables and water). Put in all in a deep roasting pan and let it roast.
When the meat is almost tender, remove it and slice it with a sharp knife (Do not cut the meat in the muscle direction, or it will fall apart). Cover the slices with the vegetable and let it roast until it is tender. When the meat is completely tender, remove it from the vegetable. Also remove bay leaves and allspice and throw it away. Mix the vegetables and pour it into a regular pot; then bring to a boil. Pour a mixture of whipped cream, sour cream, flour, and milk. Stir and cook thoroughly. For a sweeter taste, you can prepare a caramel in a small pot, made of about 5 cubes of sugar, pouring it into the sauce afterwards. Season the sauce by lemon juice and zest, 3 tablespoons of mustard, Vegeta mixture, or possibly by sugar and salt. Finally, put in the meat so it warms up. Serve with dumplings, garnished with homemade whipped cream and cranberries. Lemon wedges can be served with a meal in a separate bowl, in case someone wants to make the sauce sourer. Avoid placing an unsuitable slice of lemon in the sauce.
Beef (rear, false tenderloin, sirloin, or loin), salt and pepper, thyme, bay leaf, allspice, ginger, butter / oil, carrots, celery, parsley, onion, bouillon cube (broth), cream, sour cream, milk, flour, lemon, mustard, sugar.
Peel the Parsley, grate it on a grater, peel the apples, grate them on a grater, and mix them with parsley. Put the yogurts in a bowl, add cream, salt, grated apples, and parsley. Mix well, add some raisins and serve.
300 g of parsley, 1 large cup of white yogurt, 2 pcs of apple, 100 g of raisins, 1 cup of cream, pinch of salt