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Green herb puree or coulis

50 grams

lovage stems and leaves

60 grams

vegetable broth

10 grams


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 like before 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.


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