Stiff Parsley Purée

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

This purée can be dolloped directly on the plate alongside hot foods, passed at the table in a sauceboat, or used as a thickener for thinner sauces and cooking liquids.


flat parsley 2 large bunches 2 large bunches
heavy cream ½ cup 125 ml
lambda carrageenan (optional) 2.5 g
stiff potato purée 1 cup 250 ml
salt and pepper to taste to taste


  1. Pick the parsley leaves and discard the stems (or save for stock). Wash and dry the leaves thoroughly.
  2. Bring the cream to a simmer with the lambda carrageenan, if using.
  3. Put the parsley leaves in a blender. Turn the blender to slow speed and slowly pour in the hot cream through the hole in the center of the lid.
  4. When all the cream has been added, turn the blender to high speed and purée for 1 minute. Alternatively, you can purée the parsley-cream mixture using an immersion blender.
  5. Strain the purée through a fine chinois.
  6. Transfer the parsley purée to a saucepan and whisk in the potato purée until the mixture has the desired consistency. Season with salt and pepper.