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Celery Compote

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Celery Compote

The perfect celery compote recipe with a picture and simple step-by-step instructions.

  • 0,5 Pc. Celeriac fresh
  • Salt
  • Pepper
  • 2 tbsp Sugar
  • 1,5 tbsp White vinegar
  • 0,5 l Water
  • Lemon peel
  1. Peel the celery, cut into thin rhombuses (1 – 2 mm) and cover with the above. Cook the ingredients for about 15 minutes.
  2. Add vinegar (variety of your choice) only after cooking. Season to taste with salt, pepper mill and a little lemon zest (not the juice). Oil is NOT necessary!
  3. Let everything steep for at least 24 hours. Must taste sweet and sour with a fine citrus note. The slight sharpness can be achieved with the pepper.
  4. Good after greasy dishes.
Dinner
European
celery compote

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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