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Fennel and apple broth



200 grams

fennel

2

granny smiths

40 grams

sushi vinegar

5 grams

salt

40 grams

spring onion

30 grams

ginger syrup

5 grams

parsley

First chop the fennel. Now cut the granny smiths off the core and chop 250 grams. Transfer both into a blender together with the sushi vinegar, the salt, the spring onion, the ginger syrup and the parsley. Blend this till smooth. Once it’s smooth let it drain on a sieve that’s lined with a kitchen paper. Do this in your fridge for at least 3 hours. After that add a touch of xanthan powder to bind the broth a bit. This will make the broth a lot tastier.



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