Chaud froid sauce made from celeriac
A simple yet delicious recipe.
Makes 450 grams.

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 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
200 |
g |
celeriac |
250 |
ml |
single cream |
6 |
g |
gelatine |
As needed: |
|
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.
- Delicious in a composition with components of veal, black pepper, and white truffle.