Parsley puree

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

Recipe makes 235 grams.

Parsley puree

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




leaf parsley



baking soda for the cooking water



reduced poultry stock



brown butter

As needed:


salt, pepper

As needed:



As needed:


lemon juice

Preparation method

  • Pluck and wash the parsley. Cook till tender in slightly salted water with dissolved baking soda and squeeze thoroughly.
  • Mix with the poultry stock and the brown butter in the Thermomix to a fine puree. Season to taste with salt, pepper, nutmeg, and lemon juice.
  • Put into a Pacojet container and freeze. Pacotise several times till the puree is very fine. To finish, heat in a sauteuse and season once again.

Serving suggestions

  • As a component of a main dish, e.g. with pigeon, duck or quail.
  • As a component of a main dish, e.g. with asparagus, potato and egg.

Previous page