Green herb puree or coulis
Servings 100 grams of puree or coulis
- 50 g lovage stems and leaves
- 60 g vegetable broth
- 10 g ponzu recipe
- xanthan gum
First blanch the lovage stems and leaves in salted water for 30 seconds.
Now cool it down in ice water and let it let it sit for 2 minutes.
Then take it out of the water and squeeze out any liquid. Transfer the lovage in a cub and also add the vegetable broth and the ponzu. Now blend this till smooth.
Once smooth add a knife tip of the xanthan gum to prevent the puree from splitting.
Then cool it down as fast as possible to prevent it from turning brown.
I always keep some frozen in ice cube trays for whenever I need small quantities.Â
