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Tips
pacotised herbs from the Pacojet and
Ingredients for 10 Portionen à 200 ml
500 g
QimiQ Sauce Base
900 g
Vegetable stock
500 g
Parsnips, fresh,
peeled, diced
140 g
Onion(s),
brunoise
60 g
Butter
20 g
White wine vinegar
20 g
Garlic,
finely chopped
20 g
Salt
4 g
White pepper
1 g
Bay leaf
2 g
Juniper berries
Method
1.
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