Butter mixes, spreads and dips
Braised pointed cabbage puree
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
675 g pointed cabbage
25 g rapeseed oil
4.5 g salt
0.3 g pepper
2.25 g garlic, finely chopped
40 g shallots, finely chopped
1.5 g lemon, grated peel
0.5 g thyme, plucked leaves
75 g Noilly Prat
35 g Pernod
225 g vegetable stock
45 g spinach
Recipe preparation
(1) Cut the pointed cabbage in half lengthways, fry in rapeseed oil and season. Add the shallots and garlic, deglaze with Noilly Prat and Pernod and reduce. Add the lemon zest and thyme, top up with the stock and simmer in the oven at 150 °C for 20 minutes. Strain the stock, reduce slightly and leave to cool. Pour everything into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® twice at normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no