Betroot jelly with parsley coulis


Beetroot jelly

1 cup beetroot cooked and pureed

1 envelope agar-agar

salt and pepper to taste

Dissolve the agar-agar as instructed in the package, add the beetroot. Put in a mold. Wait until firm.

Parsley coulis

* 2 bunches of parsley, about 2 cups loosely packed
* Tops of 3-4 green garlic heads (optional)
* 3 scallions or green onions, green parts only
* Sea salt
* 1 cup vegetable stock
* 1 table spoon olive oil
* 1 teaspoon fresh lemon juice

Bring a large saucepan of salted water to a boil. Add the parsley and blanch until wilted, about 1 minute. Drain and press the parsley dry, then transfer it to a blender. Add 1 tablespoon of olive oil, the vegetable stock and lemon juice and puree until smooth. Season with salt and pepper and transfer to a small saucepan.


One response to “Betroot jelly with parsley coulis

  1. Impressive! Great healthy recipe.

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