Fermented carrot gravy

A powerful vegetable gravy with depth and umami.

Creation of Pierre van der Zee, restaurant Vannu, Bavel.

Makes 2200g.

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Celery
Sulphite
Cow's milk
Lactose
Vegetarian

Ingredients

1000

g

celeriac

100

g

white onion

5000

g

vegetable stock

1000

g

red wine

2

g

fennel seeds

2

g

coriander seeds

4

g

fenugreek seeds

3

g

black peppercorns

1

leaf

bay leaf

300

g

fermented carrot juice

300

g

plantbased cooking cream

90

g

margarine

as needed

corn starch

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