Gastronomixs

Marinated celery with vadouvan and vanilla

Vanilla and vadouvan are fermented spices. Combined with the celery, this gives the dish a sensual Asian taste sensation.

Creation by Dennis Middeldorp, Sense* restaurant, ‘s-Hertogenbosch, the Netherlands.

Marinated celery with vadouvan and vanilla

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Ingredients

1

 

celery

300

ml

white wine

300

ml

fond de volaille

½

 

lime, zest

1

 

vanilla pod, split lengthwise

2

tbsp

vadouvan

25

g

sugar

2

whole

lime leaves

Preparation method

  • Clean the celery and cut into equal-sized pieces.
  • Make stock from the other ingredients and allow to infuse for fifteen minutes.
  • Add the celery and cook on a low heat until al dente (ten minutes).
  • Leave the celery to cool in the liquid. 

Serving suggestions

  • Perfect as a vegetarian component and excellent combined with crustaceans and shellfish.

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