Gastronomixs

Céleri à la grecque

Creation by Annemiek Wils, Met Smaak, Oudewater, the Netherlands.

Céleri à la grecque

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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. 

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