Gastronomixs

Celeriac parcels

Usually the parcels are made with pasta dough (ravioli), but for this recipe we use a jelly that is filled with a mixture of blue cheese and olive. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Celeriac parcels

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Ingredients

450 

celeriac purée

350 

celeriac stock 

7

agar agar

45 

Instangel, Sosa 

As needed: 

 

Lady Blue, Dutch blue cheese 

50

g

black olive juice

250

g

celeriac stock

2

g

agar agar

Preparation method

  • Mix the celeriac purée with 350g celeriac stock, 7g agar agar, and the Instangel.
  • Bring to the boil in a thermo blender and cook while blending for three minutes.
  • Pour the hot purée onto a tray in a thin layer and allow to cool down.
  • Cut circles from the purée with a round cutter. 
  • Heat together the olive juice, the celeriac stock, and the 2g agar agar.
  • Cool completely and then blend to a fine olive purée. 
  • Create a ravioli with a Lady Blue blue cheese and olive purée filling.
  • Scorch with a gas blowtorch.

Serving suggestions

  • As a component in a composition with lemon verbena, mustard seeds, onion, and orange. 
  • As a component in a composition with pear, walnut, balsamic vinegar, and blue cheese.

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