Green herb paper

Easy to prepare but a spectacular garnish for all sorts of dishes. Stored in an air-tight container, it will keep for several weeks. 

Makes 750g.

Green herb paper

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floury potatoes, peeled



egg whites



flat-leaf parsley







Preparation method

  • Boil the potatoes until tender and pass through a fine-meshed strainer.
  • Mix half the potato purée with egg white until the mixture is as thick as pancake batter.
  • Blanch the herbs in boiling water for a few seconds and immediately place in iced water to cool.
  • Purée in a blender or food processor and pass through a strainer.
  • Mix the remaining potato purée with the puréed herbs and add a little egg white if necessary. This batter can be a little thicker than the version without herbs.
  • Transfer to a piping bag and squeeze thin stripes of the batter onto a silicone sheet.
  • Thinly spread the batter without herbs onto this and dry in an oven at 80°C for 30 minutes.

Serving suggestions

  • As a crunchy garnish, e.g. for mushrooms, asparagus, cucumber or tomato.
  • As part of a selection of aperitif snacks, e.g. with an anchovy cream, and grilled aubergines.
  • Containing multiple vegetable crisps e.g. of sweet potato, and artichoke.

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