Parsley juice
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Parsley juice is ideal for adding to dishes, especially soups, if your family does not like fresh or frozen herbs in them.
Parsley juice is a powerful vitamin supplement for any first or second course. It is ideal for those who have children or adults in the family who do not like fresh greens, for example, in soup. One cube of frozen product is enough to give a dish a bright taste of fresh herbs, especially hot with chicken or turkey. Alas, the juice cannot be preserved; it can only be frozen, while retaining approximately 70% of the beneficial vitamins and microelements.
For such purposes, I strongly recommend purchasing parsley from grandmothers at the market or using your own to avoid creating juice from a product loaded with nitrates. In any case, leave the greens in salted cold water for at least 30 minutes! The larger the bunches, the more juice you will get out of it.
So, prepare the necessary ingredients and let's start cooking!
Ингредиенты
Parsley - 20 g (2 bunches)
Water - 50 ml
Рецепт
1. Soak the greens for half an hour in cold, salted water, then shake off excess moisture and remove the stems.
2. Transfer the green mass to a chopper or juicer bowl. Since I use a chopper, I make sure to add cold water, otherwise there will be very little juice.
3. Grind everything for 2-3 minutes. The mass will sit in the bowl. Add some more greens and chop everything again for 2-3 minutes. Continue until the pulp becomes fine.
4. Transfer it in parts into a fine-mesh strainer and press lightly to squeeze out the juice.
5. Do not remove the squeezed cake - use it for its intended purpose or freeze it.
6. Pour the parsley juice into a mold to make ice. Place in the freezer for at least 1.5 hours.
7. Remove the finished frozen juice cubes and place them in a container or bag. Seal or tie and place back in the freezer, removing as needed. Now you know how to prepare parsley juice!
8. Good luck with your preparations!