Pairing with Creation Wines Syrah–Grenache
Yields 10 portions
Base
Skins from ±2 kg potatoes (well washed, no green parts)
5 Jerusalem artichoke, sliced thinly
1 tbsp Avocado oil
Preheat oven to 200°C.
Toss the potato and Jerusalem artichoke skins with olive oil and roast until deep golden
brown and slightly crisp.
Aromatic Vegetables
1 celery stalk, chopped
In a large pot, gently sweat the celery in a small amount of avocado oil over medium-low
Heat.
Do not allow any browning. The aim is to soften and release natural sweetness while
maintaining clarity.
Add the following:
1 tsp black peppercorns, lightly crushed
½ tsp coriander seeds, lightly crushed
Small piece cinnamon stick (very subtle)
3 juniper berries, lightly crushed (optional)
3 sprig thyme
6 small bay leaf
1 small piece kombu
Saute to let the spices bloom, then add the following:
1.5 litres cold water
500ml hot water with 20g Herbamare low sodium vegetable stock paste
Roasted potato and Jerusalem artichoke skins to the pot.
Slowly bring to a gentle simmer (never a rolling boil).
Maintain a very gentle simmer for 35 minutes.
Remove kombu after approximately 25 minutes to prevent bitterness.
Remove from heat and allow the broth to rest for 1 hour.
Strain through muslin cloth or serviette
Do not press solids, as this will cloud the broth.
Garnish:
Pinch Smoked Paprika
Add a few drops of lime
Pinch Chopped fresh Romary
Fresh brunoised Celery
Dropper at Table with Syrah Grenache