Persillerods puree

Ingredients for Persillerods puree

Instructions for Persillerods puree

To prepare the Persillerods puree recipe, please follow these instructions:

Bring water to a boil in a large pot. Peel parsley roots and cut them into cubes (approx. 2 x 2 cm). Came to the Pan along with the lemon juice, and cook on a low heat and under the lid for about 15 minutes, or until tender. Turn the parsley in the boiling water. Take 1 dl of boiling water, and pour the vegetables to the draining of a large colander. Boil while piskefløden by even heat for about 12 minutes, or until it is approx. 4 dl back. Add the butter and let it melt. Hak-ad multiple times-the vegetables and cream the mixture in a food processor at the highest speed for approx. 3 min, or to the puree is smooth. Com persillerods puree back into the Pan, and season with lemon juice, salt and pepper. Add if necessary. a little of the cooking water if the puree is too thick.

Serve hot in bowls.