Gastronomixs

Crème of celeriac cooked in whey

We produce a considerable amount of whey in our kitchen as we make a large number of dairy products ourselves. We no longer regard whey as a by-product but as a product in itself.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Makes 1800g.

Crème of celeriac cooked in whey

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Ingredients

900

g

celeriac

1

litre

whey

Preparation method

  • Peel the celeriac and cut into large cubes.
  • Immerse the celeriac in whey and cover with shrink wrap.
  • Boil until done and remove the film.
  • If you like, allow the liquid to reduce further.
  • Place the celeriac in a blender and blend until you have a smooth crème.
  • Serve the crème hot or cold.

Serving suggestions

  • The origin of the whey determines the flavour, but don't use yoghurt whey only as this is too sour. If you don't have any whey from ricotta, for instance, add some milk.
  • As part of a cold composition with components of asparagus, broccoli, courgette, or sweet pepper.
  • As part of a warm composition with components of cauliflower, egg, or legumes.
  • As a dip sauce for crisps, raw celery, or radishes.

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