Concentrates, pastes and oils
Parsley Creme Vegan
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
60 g Shallots
40 g Rapeseed oil
300 g Parsley root
80 g Hazelnuts (peeled)
100 g Vegetable stock
50 g Bunch of leaf parsley
10 g Lemon juice
6 g Salt
1 g Pepper
Recipe preparation
(1) Dice the shallots and parsley root and sauté with the canola oil. Deglaze with the vegetable stock and bring to the boil once.
Roughly chop the parsley and mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® 4 times.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no