Gastronomixs

Fennel juice

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Fennel juice

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Ingredients

750

g

fennel

 

 

sushi vinegar

1

g

xanthan gum

 

 

salt

Preparation method

  • Run the fennel through the juicer and season with sushi vinegar and salt.
  • Thicken with xanthan gum, using a hand-held blender.

Serving suggestions

  • As a juice with a starter, e.g. with North Sea crab and various fennel and pear components.
  • As part of a set juice menu; replace the vinegar with lime juice.

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