Gastronomixs

Parsley puree

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

Parsley puree

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Ingredients

165

g

leaf parsley

1

pinch

baking soda for the cooking water

40

g

reduced poultry stock

30

g

brown butter

 

 

salt, pepper

 

 

nutmeg

 

 

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.

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