Céleri à la grecque
Creation by Annemiek Wils, Met Smaak, Oudewater, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.