Gastronomixs

Celery compote with black garlic and vanilla

This is a tangy compote, the flavour of which is deeply enriched by the vanilla and black garlic. This flavour is heightened further when combined with shellfish.

Creation by Dennis Middeldorp, Sense* restaurant, ‘s-Hertogenbosch, the Netherlands.

Celery compote with black garlic and vanilla

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Ingredients

500

g

celery

100

g

white wine

100

g

white wine vinegar

100

g

sugar

3

cloves

black garlic

1

pod

vanilla

Preparation method

  • Clean the celery stalks and cut into thin rings.
  • Add all the ingredients to a pan and cook on a medium heat until most of the liquid has evaporated.
  • Blend the mixture to a compote in a food processor.

Serving suggestions

  • Perfect as a vegetarian component and excellent combined with fish, crustaceans, and shellfish.

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