Stiff Parsley Purée

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

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.

Ingredients

flat parsley 2 large bunches<

Method

  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 a