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Parsley Puree - Print
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Parsley Puree


  • 1 cup chopped parsley
  • 1 quart of ice water
  • 1 each lemon juice
  • 2 each lemon zest
  • 1 teaspoon salt
  • 3 oz milk
  • 4 each potatoes mashed
  • 3 oz unsalted butter
  • Salt and pepper to taste


  • Bring 3 quarts of water to a boil. Add a pinch of salt and lemon juice.
  • Add parsley for 20 seconds then immediately strain and drop into ice water to cool.
  • Strain parsley and put in blender with milk and blend until smooth.
  • Zest lemons into puree and reserve.
  • Prepare mashed potatoes. Mix in butter at room temperature.
  • Season with salt and pepper to taste and then mix in parsley puree.