Kale stock
The slightly acidic balsamic vinegar suppresses the bitterness of the kale and perfectly complements its flavour. Creation by Jonnie Boer, Librije's Atelier, Zwolle, the Netherlands. Serving suggestions: as a basis for a crème, soup, or further preparation; as a component in a composition with onion, walnut, potato, and smoked bacon.
Ingredients
| 300 ml | oxheart cabbage juice, clear |
| 300 ml | kale juice, clear |
| — | white balsamic vinegar |
| — | salt |
| — | xanthan gum |
Instructions
- Bring the juices to the boil and season to taste with the white balsamic vinegar and salt.
- Thicken slightly with the xanthan gum.