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LAURA B.
Beef broth with three types of celery
Clear beef broth with celery, celery and celeriac.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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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.
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Remove from the oven and bring to the boil with the water. Let gently pull for 2 hours on low heat.
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Meanwhile, halve the onions with skin and wash and cut the leek, celery and the celeriac into large pieces.
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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.
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Scoop the foam from the stock. Pick the leaves from the celeriac. Both the stems and leaf are used. Cut the ginger into slices.
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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.
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Meanwhile, peel the rest of the celeriac and celery for the garnish. Cut both into small blocks of ½ x ½ cm (brunoise).
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Cut the leaves into celeriac into strips.
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Boil the celeriac for 3 minutes in water with salt and rinse under cold running water.
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Put a clean tea towel in a sieve and pour the stock through it. Season with salt and pepper.
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Divide the garnish over deep plates, pour over the stock and serve immediately.
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Nutrition
35Calories
Sodium19% DV455mg
Fat18% DV12g
Protein10% DV5g
Carbs1% DV3g
Fiber8% DV2g
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