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Francisco Migoya
Parsley Purée
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Preparation info
Difficulty
Easy
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
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Recipes
Contents
Ingredients
240
g
/
8.47
oz
parsley leaves
60
g
/
2.17
Dessert
Vegan
Gluten-free
Method
Bring a large pot with water to a rolling boil. Add
100
g
/
3.53
oz
of salt for every liter of water.
Blanch the parsley leaves for 10 seconds, stirring them gently