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Parsley purée

Creation by Sven Elverfeld, Restaurant Aqua***, Wolfsburg, Germany.

Recipe makes 235 grams.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

165
g
parsley
1
pinch
baking soda
40
g
reduced chickenstock
30
g
beurre noisette
as needed
salt and pepper
as needed
nutmeg
as needed
lemon juice

Scale recipe

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