Parsley Purée

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Parsley Purée

  • 250 g flat leaf parsley
  • fine salt to taste
  • 20 g ultratex


Bring the water up to the boil with a little salt. Blanch the parsley for 30 seconds and refresh in iced water. Remove from the water and place in a blender. Blitz until smooth: you may need to add a little of the cooking liquid to loosen the mix up. Season with salt and, if needed, thicken the mix with a little Ultratex.