Sous-vide cooked celeriac

Name: Sous-vide cooked celeriac
Ingredients: Stock; Jus de cèpes; Smoke oil; Celeriac

One ingredient, eight textures. Celeriac has never tasted this good.

Ingredients

Stock

Jus de cèpes

Smoke oil

Celeriac

Clean the celeriac and cut out shapes.
Place the slices with a splash of stock, jus de cèpes, and smoked oil in a cooking bag and vacuum seal.
Cook in a water bath at 85°C for 30 minutes.

Borde

25229660

per Bag 750 Milliliter

per unit à 8 Bag

A dish that Onno Kokmeijer, Ciel Bleu**, prepared during his Chef for Chefs masterclass in our HANOS wholesale stores.

You can serve the roasted celeriac either mashed or pureed.

Thin layers of celeriac baked in the oven. Also known as millefeuille. Recipe for two cake tins (18 x 8 cm).

One ingredient, eight textures. Celeriac has never tasted this good.