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