Immerse the parsley in a casserole containing 2 cups (500 mL) of water. Bring to a boil and let reduce for 20 minutes. Pour the parsley in a strainer while saving the cooking water. Put the parsley through the blender, adding enough cooking water to obtain a nearly liquid pesto.
Boil the potatoes. When they are cooked, mash with butter and enough warm milk to obtain the consistency desired. Add salt, pepper and garlic to taste. While mixing your puree, gradually add the parsley pesto to obtain an appealing light green colour.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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