Though I'm not entirely sure (and hopefully Lebec can get back to us to clarify), through context clues, my culinary hunch and where the parsley sits in the ingredient list, I would add in the parsley after the beets and potatoes have simmered. Then, I'd toss the parsley and sauté for 30 seconds to a minute before adding stock, to jumpstart the process of imparting that herby flavor.
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Though I'm not entirely sure (and hopefully Lebec can get back to us to clarify), through context clues, my culinary hunch and where the parsley sits in the ingredient list, I would add in the parsley after the beets and potatoes have simmered. Then, I'd toss the parsley and sauté for 30 seconds to a minute before adding stock, to jumpstart the process of imparting that herby flavor.
Hope this helps!
- Justin from the Hotline team