Gastronomixs

Celery, orange, and ginger compote

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

Celery, orange, and ginger compote

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Ingredients

1

 

celery

100

g

fresh ginger

300

ml

sushi vinegar

100

ml

water

100

ml

white wine

200

g

sugar

12

 

strips of candied orange peel, brunoise

 

 

xanthan gum or potato starch

Preparation method

  • Peel and finely chop the celery.
  • Clean and finely chop the ginger.
  • Bring everything to the boil and thicken with xanthan gum or potato starch.

Serving suggestions

  • Lovely when combined with some cheese.

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