Lemongrass stock
By infusing the celeriac stock with the lemongrass and other spices, you create a liquid bursting with flavour that can be used for further processing. Creation by Jonnie Boer, Librije's Atelier, Zwolle, the Netherlands.
Ingredients
| 2 litres | celeriac stock |
| 1 | lime |
| 20 | coriander seeds |
| 4 | star anise |
| 2 cloves | garlic |
| 500 g | lemongrass |
| 10 | white peppercorns |
| 2 | bay leaves |
| — | soya sauce |
| — | xanthan gum |
Instructions
- Bring the celeriac stock to the boil.
- Bruise the lemongrass.
- Add the peel of the lime, the coriander, star anise, garlic, bay leaf, and lemongrass.
- Leave to infuse for an hour off the heat.
- Pass through a sieve.
- Thicken slightly with the xanthan gum.
- Season to taste with the soya sauce.
Serving suggestions:
- As a component in a composition with coconut, cockles, and red chilli pepper.
- As a component in a composition with poultry, citrus, and shiitake mushrooms.