Gastronomixs

Chaud froid sauce made from celeriac

Based on a recipe by Lucas Rive, Lucas Rive restaurant, Hoorn, the Netherlands.

Chaud froid sauce made from celeriac

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Ingredients

200

g

celeriac

250

ml

single cream

2

leaves

gelatine

 

 

celery salt

Preparation method

  • Coarsely chop the celeriac and boil together with some celery salt in the single cream until cooked. This will take approximately 20 minutes. Use a knife to check that it is cooked.
  • Purée in the blender and pass through a fine-meshed strainer.
  • Soak the gelatine in cold water.
  • Take 200 g of the still warm celeriac purée and dissolve the soaked gelatine in it.
  • Use the rest of the celeriac purée for another purpose or adapt the quantities in the recipe.

Serving suggestions

  • Use to coat poached poultry or white fish.
  • Or serve, for example, with scallops and samphire.

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