Open source cookbook.
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A recipe from my book: celery as a cornerstone of my cooking.
The celery–onion cream provides body, a fundamental flavor, and depth to everything sauces, dressings, soups, and more.
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Recipe: (and two other options)
Celery-onion cream:
Celery and Onion Cream
- 400 g celery root
- 300 g white onions
- 200 g butter
- 200 ml white port wine
- 200 ml naturally cloudy apple juice
Peel the celeriac and onions and cut into evenly large cubes. Lather the butter, let the celeriac cubes take color very slightly. Add the onion cubes at the point where the butter becomes nut butter. Reduce the heat, stew the onions for 10 minutes for 10 minutes and deglaze with white port wine. Reduce the port wine almost to the fullest, pour in apple juice, reduce again to half and mix in the Thermomix to a smooth puree.
Serbian butter:
- Celery-onion cream
(Recipe → top)
- 20 g tomato paste
- 6 g cayenne pepper
- 10 g Hungarian paprika powder, sweet
- 250 g nut butter
Proceed as with the celery-onion-cream basic recipe, but before deglaze with white port, stir in the tomato paste, cayenne pepper and paprika powder and steam briefly. Salting. While mixing, let the butter run and salt.
Spinach Chicken Soup Fat Emulsion:
- 1 kg leaf spinach
- Celery-onion cream
(Recipe → top)
- 200 ml chicken soup
- 1 egg white
- 300 g chicken soup fat
- Nutmeg
Blanch the spinach, quench, squeeze, freeze in the Pacojet cup and pack three times. The celery-onion cream with the chicken soup in the Thermomix at 80 °C
Heat, add the egg white and let the temperature drop to 50 °C.
Add the spinach paste and emulsify the chicken soup fat in a thin stream. Season with salt, pepper and nutmeg.
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Sorry natives for fails, translated by converter.
