Matches in DBpedia 2015-10 for { ?s ?p "Persillade (French pronunciation: [pɛʁsijad]) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and Greek cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines. A classic French and Quebec bistro dish is Pommes Persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec poutine to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was Fried Chicken with Persillade."@en }
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- Persillade abstract "Persillade (French pronunciation: [pɛʁsijad]) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and Greek cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines. A classic French and Quebec bistro dish is Pommes Persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec poutine to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was Fried Chicken with Persillade.".