Gastronomixs

Confitted celeriac in jus

A variation on the classic pommes fondant.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Makes 330 grams.

Confitted celeriac in jus

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Ingredients

300

g

celeriac

100

g

jus de veau

Preparation method

  • Cut the celeriac in slices approx. 2 cm thick.
  • Cut out rounds from the celeriac with a #20 cutter.
  • Boil the celeriac with the jus de veau until a syrupy coating is left on the celeriac.

Serving suggestions

  • As a component in a composition with veal, quinoa, leek, potato, or mushrooms.
  • As a basis for a hot amuse-bouche, such as with a roasted celeriac crème, puffed quinoa, and sweet and sour shallots.
  • Delicious with ray wing, fennel, and potato.

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