Celeriac stock

This recipe for celeriac stock is one of the basic recipes used by De Librije.

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

Celeriac stock

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As needed: 


white balsamic vinegar

As needed: 



As needed: 


xanthan gum 

As needed: 



Preparation method

  • Clean the celeriac.
  • Process into a juice by running the celeriac through a juicer.
  • Bring the juice to the boil.
  • Skim off the froth regularly.
  • Season to taste with lemon, white balsamic vinegar, and salt. 
  • Thicken slightly with a little xanthan gum.

Serving suggestions

  • As a basis for a sauce, crème, or other further preparation. 
  • As a component in a composition with cod, walnut, and morels.

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