Beef broth with three types of celery

Preheat the oven to 180 ° C.

Dab the donuts dry with kitchen paper. Place them on a griddle covered with parchment paper and bake for about 15 minutes in the middle of the oven.

Remove from the oven and bring to the boil with the water. Let gently pull for 2 hours on low heat.

Meanwhile, halve the onions with skin and wash and cut the leek, celery and the celeriac into large pieces.

Mix with the tomato paste and garlic, spread over a baking sheet covered with parchment paper and bake for about 25 minutes in the middle of the oven.

Scoop the foam from the stock. Pick the leaves from the celeriac. Both the stems and leaf are used. Cut the ginger into slices.

Add the vegetables from the oven, the celeriac parts, peppercorns, the salt, the cloves, bay leaves, ginger and star anise to the stock and leave to stir for another 2 hours.

Meanwhile, peel the rest of the celeriac and celery for the garnish. Cut both into small blocks of ½ x ½ cm (brunoise).

Cut the leaves into celeriac into strips.

Boil the celeriac for 3 minutes in water with salt and rinse under cold running water.

Put a clean tea towel in a sieve and pour the stock through it. Season with salt and pepper.

Divide the garnish over deep plates, pour over the stock and serve immediately.