Gastronomixs

Celery confit

Spiced candied celery.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Celery confit

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

celery

250

ml

red wine vinegar

300

ml

water

300

g

sugar

20

 

green peppercorns

8

 

cloves

2

whole

star anise

2

 

cinnamon sticks

Preparation method

Preparation method

  • Finely dice the celery (brunoise).
  • Bring all the ingredients to the boil in a pan.
  • Add the celery and gently confit until the celery becomes translucent.

Serving suggestions

  • Delicious served as an accompaniment to cheese or with goose liver.

Previous page