Parsley Purée

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 3 litres water
  • 9 g rock salt
  • 500 g fresh parsley
  • 300 g spinach leaves
  • ice bath

Method

Bring the water and salt to the boil, add the parsley and spinach and blanch for 3 minutes or until the leaves are soft and easily broken when pressed between two fingers. Drain the parsley and spinach and squeeze out as much of the excess water as possible.

Transfer to a Thermomix jug while hot, and blend on high until a smooth purée forms. Chill in an ice bath and refrigerate to preserve the colour.