Preparation :
15 minutes
Cooking :
20 minutes
Difficulty :
*

Ingredients pour 6 stock cubes

  • 600 g chunky leftovers from meat or vegetable stock
  • 200 g meat or vegetable stock
  • 20 cl milk
  • 1 table spoon oil
  • 1 table spoon mustard
  • 2 g Soy lecithin
  • 8 g agar-agar

Recette

  1. Blanch in boiling salty water or in a steam cooker some thin slices of carrot and turnip and some cabbage leaves. Dip into boiling water so they retain their colour.

  2. Cook a thin slice of root celery (celeriac) in 15 cl milk for 20 minutes. Allow to infuse.

  3. Dissolve agar in the stock, blend the vegetables in. Bring to boil for 1 minute. Reblend well.

  4. Remove celeriac from milk. Thin into fine sheets to decorate the sides of the cube.

  5. Use a cube shaped mould or place a cling film in a cubic container. Deposit the blanched vegetables and celeriac around the sides. Pour some agar blend. Place the chunks of vegetables in the centre. Pour more agar solution to fill to the top. Place some cabbage leaves on top and press in. Allow to cool and set in a refrigerator.

  6. Add more milk to the celeriac infusion to reach 15 cl. Add oil mustard salt and pepper. Add soy lecithin and blend at high speed moving the blender up and down to churn air into the foam. Place the giant stock cube in the centre of a hollow dish. Collect the emulsion whilst foaming with blender and use to garnish the dish.

Replace the heart of the cube by 200g minced “pot au feu” boiled meat. Garnish with cloves, native salt crystals (as for boiled beef) and freshly ground pepper. Be creative with your sauces : replace mustard by wasabi horseradish or Worcester sauce.