Creamed Parsley

• 12 cups packed flat-leaf parsley sprigs (2- to 3-inch sprigs from about six 2-ounces bunches), tough stems discarded
• 1/2 medium shallot, finely chopped
• 1 tablespoon salted butter
• 1 unpeeled small garlic clove, lightly smashed
• 5 thin slices peeled ginger (from a 1/2-inch-diameter piece)
• 1/4 cup heavy cream
• 3 tablespoons creme fraiche
• 2 (3-inch-long) strips of orange zest
• 1 mint sprig

1. Blanch parsley in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) 20 seconds. Transfer parsley to an ice bath to stop cooking. Spin dry and blot with paper towels.
2. Cook shallot in butter with garlic and ginger in a heavy medium skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
3. Add cream, creme fraiche, and orange zest to skillet and simmer, stirring occasionally, 4 minutes. Add mint and remove from heat. Let stand, uncovered, 2 minutes. Discard garlic, ginger, zest, and mint.
4. Return sauce to a simmer and add parsley, separating gently with a fork. Season with salt and pepper and simmer, tossing gently, until just heated through, about 2 minutes.

parsley, shallot, butter, garlic, thin, heavy cream, creme fraiche, orange zest, mint sprig

Taken from www.epicurious.com/recipes/food/views/creamed-parsley-243617 (may not work)