Creamed Parsley Sauce

• 2 tablespoons butter or extra virgin olive oil
• 1/4 cup minced shallot or onion
• 2 or 3 bunches (about 1 pound) parsley, stemmed
• 1 cup heavy cream or half-and-half
• Salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano cheese (optional)

1. Put the butter or oil in a deep skillet and turn the heat to medium.
2. When the butter melts or the oil is hot, add the shallot and cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Add the parsley and cook, stirring, for about a minute.
4. Add the cream and turn the heat to low.
5. Season the parsley mixture with salt and pepper and serve at once, with the cheese if you like.
6. Although many sources insist that flat-leaf parsley is better than the curly-leaf variety, blind tastings have not borne out that myth.
7. What matters more is freshnesslimp parsley has less flavor.
8. The parsleys thick stems must be removed for preparations like these.
9. Dont discard them: use them to bolster the flavor of chicken stock.
10. Parsley may be sandy, so wash it well.
11. Its worth using a salad spinner to dry it.

butter, shallot, bunches, heavy cream, salt, cheese

Taken from www.epicurious.com/recipes/food/views/creamed-parsley-sauce-386793 (may not work)