John Myers
Contents
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Ingredients
Topping
- 100 g Spring onions fresh
- 270 g Asparagus green
- 480 g Celeriac
- 1500 ml Vegetable broth
- 0,5 Lemon
- 6 g Sorrel fresh
- 25 g Cold butter
- 1 tbsp Black pepper from the mill
- 0,5 tbsp Flor del Sal, Herb
- 1 tsp Nutmeg
- 10 g Fresh celery leaves
Instructions
preparation
- Put the oil in a saucepan with a little pepper ... Wash and clean the spring onions and cut into rings ... Wash and clean the asparagus, weigh 270 grams, cut into pieces and put the heads aside ... Wash and clean the celery, Remove leaves and dry, weigh 480 grams and cut stems into pieces ... Halve the lemon and squeeze out the juice ... Wash sorrel and roughly chop it up ... Wash and finely chop celery leaves
Cook
- Heat the oil ... add the spring onions, asparagus and celery pieces and fry for about 5 minutes over high heat while turning ... deglaze with the vegetable stock and bring to the boil ... approx. Let boil for 25 minutes ... add lemon juice and sorrel pieces and puree so that the fibers of the celery are still present ... add asparagus heads and cook for about 5 minutes ... pepper, salt and season with nutmeg ... bind with butter and let it boil briefly
Serve
- HOT: Place on deep plates and garnish with celery leaves
- COLD: Fill in the cereal key and serve with celery leaves
Nutrition
Serving: 100gCalories: 29kcalCarbohydrates: 1.6gProtein: 0.7gFat: 2.2g
