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