Gastronomixs

Celery juice

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Celery juice

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Ingredients

500

ml

celery juice

50

ml

sushi vinegar

pinch of

 

salt

pinch of

 

xanthan gum

Preparation method

  • Use a juicer to make the celery juice and measure off 500ml.
  • Use a hand-held blender to mix the juice with the other ingredients and strain.

Serving suggestions

  • Can be used in warm and cold dishes
  • such as cod with piccalilli garnishes and celery jus,
  • or a vegetarian dish with tomato, tabasco, and celery jus (Bloody Mary).

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