Fennel juice
A nice basic fennel juice that can be further processed in many ways. The sushi vinegar prevents discoloration, you can also replace it with ascorbic acid (vitamin C) or lime juice. Creation by Bas van Kranen, Bord'Eau restaurant*, Amsterdam, the Netherlands. Makes 500ml.
🍽️ Makes 500
Ingredients
| 750 g | fennel |
| — | sushi vinegar |
| 1 g | xanthan gum |
| — | salt |
Instructions
- Run the fennel through the juicer and season with sushi vinegar and salt.
- Thicken with xanthan gum, using a hand-held blender.
Serving suggestions:
- As a juice with a starter, e.g. with North Sea crab and various fennel and pear components.
- As a basis for further preparation, e.g. as a stock or jelly.
- As part of a set juice menu; replace the vinegar with lime juice.