California Farm Celeriac Sauce

Name: How to cook California Farm Celeriac Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, one bottle, 4 cups
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Celeriac Sauce

Celeriac bulbs are flavor enhancers. We use them fresh or fermented as an approximation of the famous swiss Maggi Sauce, it intensifies soups, gravies, and dishes. The sauce takes a few months to ferment the celeriac, lovage and beets, vegetables that you can find at farmers markets or buy dried on amazon. Our home made sauce does not have artificial MSG or MSG substitutes. The bottle in the picture is from last year, this years’ crop is still fermenting. #GoldenApron23

Ingredient

Food ration :

2 people, one bottle, 4 cups

Cooking time :

1 hour prep, 6 month ferment

Slice

1/2” slices, dice squares, use fresh

1/2

“ dice in soups, broths, 4 pieces per cup

fresh celeriac bulbs, roots trimmed off, sliced in thin slices, about a pound

1/2 pound

fresh lovage, sliced thin, or

1/2 cup

dried lovage (amazon)

red beet, sliced thin

1 cup

balsamic vinegar

1 cup

soy sauce

1 Tsp

sea salt per cup of liquid

Whole outer Leaf of beet top

1 Tbs

wheat gluten

1 Tbs

cane sugar

Cooking instructions

* Step 1

Cut the celeriac root from the celeriac bulb and plant in a flowerpot: slice off bottom root crown, about 1”, plant in flowerpot, keep moist, will grow stalks, use celeriac stalks for cooking.

* Step 2

Dice a 1/2” slice of fresh celeriac in squares, makes 16 dice. Use four dice per cup of broth to make bone broth, chicken broth, beef soup or vegetable broth. My cookpad soup and broth recipes use celeriac, mace and lovage as flavor enhancers.

* Step 3

Ferment the vegetables: layer alternating slices of celeriac, beet, celeriac stalks, fresh or dried lovage in glass jar, cover with water, pour back out to measure, probably two cups. Boil cup of vinegar, cup of soy sauce, Tbs mace and enough water with two Tsp of Seasalt to cover vegetables, cool, immerse. Seal off any air with a beet leaf on top and a weight press in the glass jar to keep celeriac submerged. Ferment in dark pantry, taste weekly for intensity till tasty.

* Step 4

Dispose of the celeriac stalks. Puree the fermented celeriac root slices, beet root slices, lovage, mace and broth after removing the top leaf. Add sugar and gluten, pulse the broth and vegetables in the food processor till smooth. Pour in cast iron sauce pan, simmer till 4 cups of sauce are left. Cool and taste, should be strong like Worchester Sauce.

* Step 5

Puree again. Pour in sterilized used bottle with reclosable cap. Count drops or teaspoons when adding to soups, sauces, to establish how potent your celeriac sauce is. We use 4 drops, one teaspoon per cup of soup or broth. Enjoy.