Cucumber-coriander juice
A beautiful vegetable juice that can be further processed in many ways, e.g. as a basis for a dressing or vinaigrette. Creation by Bas van Kranen, Bord'Eau restaurant*, Amsterdam, the Netherlands. Makes 1l.
š½ļø Makes 1
Nutritionper 100 mlāŗ
30
Calories
0.7g
Protein
4.4g
Carbs
0.1g
Fat
Ingredients
| 4 | cucumber |
| 5 sprigs | coriander seed, cracked |
| 50 g | ginger, finely sliced |
| 100 ml | sushi vinegar |
| ā | xanthan gum |
| ā | salt |
Instructions
- Run the cucumber through the juice centrifuge and add the ginger and coriander.
- Steep for 24 hours and then strain.
- Season with sushi vinegar and salt to taste and, if necessary, bind lightly with xanthan gum (2g/litre of juice).
Serving suggestions: ā¢ As a basis for a vinaigrette or dressing. ā¢ Serve separately with a starter as a drink to enhance the flavour of the dish. ā¢ As juice in an entremets course with langoustines, radish and fennel preparations.