Please note: This is an old blog post written before I completed my masters and became an Accredited Practising Dietitian (APD). Older posts may not reflect my current knowledge or contain ‘healthy’ recipes, so check for nutrition info or analysis below any recipes to see if it is something to enjoy regularly or just for special occasions.
I must say I have been very impressed with the creativity of food bloggers out there and the general ‘give it a go’ attitude of the participants in TGRWT#2. The turn out has more than doubled since TGRWT#1, with 15 bloggers willing to try out the combination of Banana & Parsley in the name of science (and yummy food!). There are some really delicious looking offerings in this round-up and plenty of variety with some things I would never have thought of! Here are our entries:
Ben from The Analytical Kitchen made Banana Sorbet with Parsley Jus which he modelled on his favourite drink, the Mojito – he even mimicked the effect of Tonic water by adding bicarbonate of soda to the sorbet. Sounds very yummy!
Ben’s Verdict: “The flavours work together, and they are clearly very unusual. I’m not sure it’s a fantastic combination, but it’s certainly interesting.”
Dennis at Kookjegek found an existing recipe online for Banana & Parsley Lasagne and decided to run with it. This seems like an interesting version of vegetarian lasagne, as it has no meat in it. The sweetness of the bananas dominated, with parsley only ocassionally showing through to add a bit of contrast.
Dennis’s Verdict: “Quite nice… Next time I will use less bananas and more curled parsley or maybe flat parsley.”
Evelin from Bounteous Bites used one of my favourite ingredients – bacon! – to create Bacon Wrapped Bananas with Parsley Filling, how divine do they look? The bananas also dominated in this dish, but the parsley added freshness & improved the taste.
Evelin’s Verdict: “…thumbs up for the combination”
Fiber of 28 Cooks created some beautiful get-together fare with her Plantain and Queso Fresco Puff Pastry Spirals with a Roasted Tomatillo and Parsley Crema, I will forgive her the long name as they look delicious – I mean they are made with pastry, another of my weaknesses.
Fiber’s Verdict: “All in all, the flavors work extremely well together… ”
Haalo from Cook Almost Anything went very scientific and created Green Banana Ice Cream, however as she used parsley in the form of chlorophyll, the flavour pairing couldn’t be observed. Nonetheless this is a very novel idea and would be wonderful to trick guests with!
Haalo’s Verdict: “The flavour of the banana is enhanced as you aren’t expecting it.”
Johanna’s Verdict: “…the sweetness of bananas, the freshness of the parsley and the tartness of the lemon were a perfect foil for the rich nuttiness of the stew.” (Partner’s Verdict: “An outstanding meal”)
M’s Verdict: “I prefer unchopped parsley.”
The creator of this event, Martin over at blog.khymos.org, made some delightfully fluffy Banana Marshmallows with Parsley. He, like M, notes the tendency of chopped parsley to taste like Hay, and says that the unset mixture tasted more strongly of the pairing than did the set mixture the following day.
Martin’s Verdict: he was “…surprised by how well the banana and parsley blended together [in the unset mixture]. To be honest, it tasted really nice!”
Matthieu’s Verdict: “It’s foamy and creamy like any banana milk shake, but definitely much more green!”
Mica over at Jurgen dot ca made a wonderful dessert of Banana Ice Cream with Sesame-Parsley nougatine and Fried Bananas for some visiting friends. The pairing went down so well that everyone’s plates were empty! It looks incredibly delicious.
Mica’s Verdict: (from email) “The flavours were a great combination.”
Robert from Lamiacucina joins us with a Banana Gremolata Terrine, made with Parsley flavoured rice with Banana in the centre. He says that he would try to get the banana more evenly distributed throughout the rice next time as it was a bit lost in the centre.
Robert’s Verdict: “My impression is, that both flavours fit quite well together.”
Sarina’s Verdict: “Definitely a win, and worth repeating.”
Stephanie from Cupcake, My Love managed to send me her entry for Banana & Parsley Aioli before she set off on a holiday to the beach for 2 weeks. I am so jealous as I sit here all rugged up for Winter! She says the sauce was a little tangy but very creamy, with a slight garlic bite to it and the bananas added sweetness.
Stephanie’s Verdict: “I thought ketchup and roasted potatoes were good, but nope…this is the new Ketchup… one of the best sauces/dishes I’ve ever made.”
Viji’s Verdict: “It turned out to be good.”
And finally, I had several attempts at this pairing, the most successful being Banana & Parsley Bread (the others, Bananas with Butterscotch Parsley Sauce & Parsley Crumbed Bananas, can be found via the same link). I found it hard to find a balance between the parsley being too subtle and it overtaking the dish, either with its flavour or texture. However, when the balance was right the parsley added a nice freshness to the sweet banana.
My Verdict: In the right balance these two ingredients compliment each other well.
So there you have it, some different recipes to try out on unsuspecting guests! The general consensus seems to be that the science is right on this one – Banana & Parsley DO go really well together. Just be sure to get the balance right and try to avoid the ‘hay’ like taste of parsley by keeping it as intact as possible.
Hold the phone, we have a late entry for TGRWT#2, and since we are a nice bunch of people we are going to include it!
That’s it for TGRWT#2, in the next few days Martin & I will decide on the host for TGRWT#3, so keep your eyes peeled for the announcement of the next flavour pairing to try! (*EDIT* – TGRWT#3 has been announced.) Thank-you to all of the participants who were game enough to join us for TGRWT#2, we hope to see you again for TGRWT#3.