Herb and parmesan purée

Herb and parmesan purée

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
10 mins
Photographer
Steve Brown

This wonderful green purée is incredibly versatile. It makes a delicious sauce for egg dishes or with grilled lamb or roast veal. Or use it to make a vegetarian lasagne or stuffing for cannelloni.

Ingredients

Quantity Ingredient
200g butter
1 onion, finely diced
2 garlic cloves, finely diced
2 cups flat-leaf parsley leaves
2 cups watercress leaves
3 cups baby spinach leaves
50g parmesan, grated
salt
few drops lemon juice
pepper

Method

  1. Heat 120 g of the butter in a medium-sized saucepan until it foams to a light golden brown. Allow to cool slightly, then strain through a fine sieve. Set this beurre noisette aside in a warm place.
  2. Heat the remaining butter in a heavy-based frying pan. Add the onion and garlic and sweat for 3 minutes without colouring, until onion is soft and translucent. Add the parsley, watercress and spinach leaves and cook for a few moments until soft and wilted.
  3. Tip everything into a colander and press to extract as much liquid as possible. Tip vegetables into a food processor and process in bursts to a coarse purée. As you process, add the beurre noisette and parmesan. Finally, season to taste, add the lemon juice and serve warm.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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