Gastronomixs

Celery ribbons with distilled celery juice

Crisp vegetables marinated in their own enhanced juice.

Creation by Wouter van Laarhoven, Wynwood restaurant, Eindhoven, the Netherlands.

Celery ribbons with distilled celery juice

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Ingredients

500

g

celery juice

1

 

celery stalk

Preparation method

  • Place the juice in the distiller machine.
  • Turn it at 120 rpm at 55°C for one hour at -800 millibar atmosphere.
  • Set the food cutter to 0 ½ and cut the stalk down the length and place the ribbons in iced water.
  • Marinate the ribbons in the juice.

Serving suggestions

  • Perfect to combine with a starter with apple, riesling eel, and crème cru.

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