Gastronomixs

Raw lightly smoked celeriac jus

Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

Raw lightly smoked celeriac jus

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Ingredients

1

 

celeriac

2

g

ascorbic acid

Preparation method

  • Coarsely chop the celeriac.
  • Put the celeriac through a juicer.
  • Add the ascorbic acid to the juice to prevent discolouration.
  • Strain the liquid through a passing cloth.
  • Season to taste with salt and pepper.
  • Lightly smoke the juice in a smoker or on the Big Green Egg.

Serving suggestions

  • Serve with a dish containing several celeriac components.
  • As an entremets, such as with grilled scallops, leek, and pearl barley.

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