- 3 bunches flat parsley, leaves picked off, and washed
- 2 pints cold water
chloryphyll (for green colouring)
steve bennett
23rd February 2011
chloryphyll (for green colouring)
to be used to add colour and a parsley flavour to your risottos, mashes or sauces.
Ingredients
Method
blitz for three minutes in vitaprep. place into fridge for twenty minutes.
in a large pan, warm until it seperates, then pour over a colander of ice over a large bowl. discard the hot water.
squeeze the green residue in some muslin/clean teatowel to remove excess liquid.
refrigerate.
will keep for two days.
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