Gastronomixs

Black garlic and onion purée

Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.

Black garlic and onion purée

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Ingredients

6

 

white onions

150

g

boiled celeriac cubes

3

cloves

black garlic

Preparation method

  • Slice the white onions into fine rings and boil in water with a little salt until just about done.
  • Strain and fry in olive oil with a small amount of freshly grated nutmeg until it browns slightly, add the celeriac and garlic at the last minute, and then finely blend.

Serving suggestions

  • As a component of a main dish, e.g. with crispy fried sweetbread, shallot gel, smoked herb purée and vegetables.

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