Gastronomixs

Lemongrass stock

By infusing the celeriac stock with the lemongrass and other spices, you create a liquid bursting with flavour that can be used for further processing. 

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

Lemongrass stock

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Ingredients

litres 

celeriac stock 

 

lime 

20 

 

coriander seeds 

 

star anise 

cloves 

garlic 

500 

lemongrass

10 

 

white peppercorns

 

bay leaves 

As needed:

 

soya sauce

As needed:

 

xanthan gum

Preparation method

  • Bring the celeriac stock to the boil. 
  • Bruise the lemongrass.
  • Add the peel of the lime, the coriander, star anise, garlic, bay leaf, and lemongrass.
  • Leave to infuse for an hour off the heat.
  • Pass through a sieve.
  • Thicken slightly with the xanthan gum. 
  • Season to taste with the soya sauce. 

Serving suggestions

  • As a component in a composition with coconut, cockles, and red chilli pepper. 
  • As a component in a composition with poultry, citrus, and shiitake mushrooms. 

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