Gastronomixs

Kale stock

The slightly acidic balsamic vinegar suppresses the bitterness of the kale and perfectly complements its flavour.  

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Kale stock

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Ingredients

300 

ml 

oxheart cabbage juice, clear

300 

ml 

kale juice, clear

As needed: 

 

white balsamic vinegar

As needed: 

 

salt 

As needed: 

 

xanthan gum 

Preparation method

  • Bring the juices to the boil and season to taste with the white balsamic vinegar and salt. 
  • Thicken slightly with the xanthan gum. 

Serving suggestions

  • As a basis for a crème, soup, or further preparation. 
  • As a component in a composition with onion, walnut, potato, and smoked bacon. 

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