Parsley Root Poultry Purée

Ingredients

• 0.5 Bundle Basil
• 6 tbsp rapeseed oil
• 250 g waxy cooking potatoes
• 500 g parsley root
• 150 g chicken meat (from drumstick, boneless)
• 100 ml white grape juice

Instructions

1. 1.

   Wash and dry the basil, shake off excess water. Remove leaves, mix with oil and set aside in a cool place.

2. 2.

   Wash and pat dry the chicken, cut into small pieces. Peel and dice the potatoes and parsley root. Steam the vegetables and meat with grape juice and 100 ml water for 20 minutes until tender. Blend with an immersion blender. Strain the basil oil through a coffee filter bag.