Olive Spaghetti
An impressive garnish of black-olive-and-celeriac purée set with agar agar and piped into tubes to form jet-black jelly 'spaghetti'.
⏱️ Prep: 30 min🍳 Cook: 25 min
Nutrition
per per 300 g portion40
Calories
1g
Protein
3g
Carbs
2g
Fat
Ingredients
| 200 g | celeriac | |
| 100 g | black olives (pitted) | |
| 1 tsp | 5 ml | black food colouring paste |
| 200 g | chicken stock | |
| 4 g | agar agar |
Instructions
- Slice the celeriac into strips about 1.5 cm thick.
- Put the strips in a vacuum bag and vacuum seal.
- Steam for 25 minutes at 100°C.
- Blend with the chicken stock and the food colouring.
- Season with salt and pepper.
- Strain the mixture and transfer to a pan.
- Add the agar agar and bring to the boil.
- Using a syringe, fill transparent tubes with the warm mixture.
- Immediately place the filled tubes in ice water.
- Once the jelly is firm, use the syringe to squeeze it out of the tubes.
Serving suggestions: as a garnish for cold starters with fennel, artichoke, or tomato; or as part of an amuse-bouche with marinated mackerel and radish.