Gastronomixs

Celeriac and vodka granité

Based on a recipe by Carmen Rasculeda.

Celeriac and vodka granité

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Ingredients

500

g

celeriac

500

ml

water

150

ml

vodka

250

g

sugar

Preparation method

  • Coarsely chop the celeriac.
  • Boil in the water until done and then purée with the vodka and sugar.
  • Leave to cool, pour into a low container and place in the freezer.
  • Scrape with a fork every half hour to create a fine granité.

Serving suggestions

  • Can be used in both sweet and savoury dishes.
  • As a component in an amuse-bouche, such as with sweet and sour celeriac.

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