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Basted parsley root with thyme

A traditional method for cooking meat and fish used for vegetables. Very easy but full of flavour. The butter will not darken too much if the parsley root is cooked in boiling water first.

Makes 1kg.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
kg
parsley root
300
g
butter
40
g
thyme
as needed
salt and pepper

Scale recipe

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