Concentrates, pastes and oils
Parsnip purée
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
430 g parsnips
15 g lemon juice
40 g butter
300 g cream
8 g salt
1 g white pepper
1 g nutmeg
2 g vanilla pulp
Recipe preparation
(1) Peel the parsnips, cut into small cubes and cook in salted water and lemon juice for 15-20 minutes until soft. Drain the water, add butter and cream and bring to the boil once over a low heat. Season to taste with salt, pepper and nutmeg and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® 6 times with overpressure.
Recipe by Daniel Jennewein
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 6
Jet®-Mode suitable: no