Celery Parsley Butter

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Pour the butter into a pacotizing® beaker and process once in the Pacojet with the pacotizing® blade without overpressure. Wash the celery and cut into small pieces and add to the butter with the other ingredients. Process the whole thing once with the 2-blade knife of the Pacojet Coupe Set without overpressure. Then smooth the surface.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice with overpressure.