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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celeriac stock 





coriander seeds 


star anise 







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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