Persillade is classic of French cuisine that ranges from ridiculously simple to fairly simple. At its most basic it is a cup of flat leaf parsley and a minced garlic clove, chopped and combined. It can be thrown into a dish right at the end to warm it and bring out the aroma of the garlic and parsley, or it can be stirred into soups. Some are made with olive oil (the south of France) or butter (the north). Garlic versus shallots, some have lemon zest added, or juice. You can find them with other herbs as well. This version is simple and is combined with blanched turnip tops to sauce the turnips.