Green herb crunch

The garnish keeps well and is therefore easy to make during quiet periods.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Recipe makes 150 grams.

Green herb crunch

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potato, floury




As needed:


salt and pepper

Preparation method

  • Boil the potatoes until done.
  • Blend the potatoes with the parsley and a small amount of cooking liquid.
  • Pass through a sieve and spread out thinly on silicone sheets.
  • Leave the sheets to dry in a drying cabinet (90℃) or oven, or under heat lamps.
  • Dip the herb glass into oil (115℃) 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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