Céleri à la grecque
Creation by Annemiek Wils, Met Smaak, Oudewater, the Netherlands.
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Ingredients
|
1 |
l |
water |
|
30 |
ml |
olive oil |
|
2 |
|
lemons, juice |
|
2 |
tbsp |
shallot |
|
20 |
|
coriander seeds |
|
20 |
|
peppercorns |
|
4 |
tbsp |
honey |
|
300 |
ml |
white wine |
|
|
|
parsley |
|
2 |
stalks |
celery, brunoise |
|
1 |
carrot, |
brunoise |
|
1 |
sprig |
fennel |
|
1 |
sprig |
thyme |
|
1 |
|
bunch of celery |
Preparation method
- Place all the ingredients, except the whole bunch of celery, into a saucepan and allow to simmer for ten minutes with the lid on the pan.
- Remove the tough outer layers of the celery.
- Cut each stalk just underneath where the leaves start to grow.
- Cut them lengthwise into two or four pieces, rinse thoroughly under running water, and place them in an oven dish.
- Pour over the bouillon, and add enough water to cover the celery.
- Place a lid on the dish, bring the celery to the boil, and bake for twelve minutes in the oven until soft.
- Drain off the liquid and reduce the bouillon to a syrup (less than 50ml).
- Pour the syrup over the celery and place in the refrigerator. Sprinkle over some of the fresh herbs just before serving.