Gastronomixs

Green herb crunch

This requires a bit more effort than green herb paper but produces a spectacular result. The garnish keeps well and is therefore easy to make during quiet periods.

Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

Green herb crunch

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Ingredients

400

g

potato, floury

1

bunch

parsley

 

 

salt and pepper

Preparation method

  • Boil the potatoes in water for 4 minutes.
  • Blend the potatoes with the parsley and a small amount of cooking liquid.
  • Pass through a sieve and spread out thinly on silicone sheets.
  • Steam in a steamer oven for 4 minutes.
  • Leave the sheets to dry in a drying cabinet or oven, or under heat lamps.
  • Dip the herb glass into lukewarm oil to achieve a transparent effect.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As an element of an amuse-bouche, e.g. filled with a fresh foam of tarragon and yoghurt.
  • As a crispy garnish in a composition of cauliflower, broccoli, cod, or potato.

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