Celery Root JusBy AubergineSource: https://mise-wine.vercel.app/recipes/celery-root-jusAdd to collectionIngredientsInstructions0 / 9 steps0 of 9 steps completeReset progress1In a 400F oven, roast 450g of celery root until deeply caramelized2In a stock pot, combine roasted celery root with 1.5kg water and bring to a boil3Remove from heat, cover, and steep for 45 minutes. Strain and reserve4In another stockpot, caramelize remaining vegetables, then add tomato paste and cook to caramelize5Deglaze with red wine and cook until au sec6Add the truffle juice and celery root stock and simmer for 1 hour7Strain through a chinois and thicken with xanthan gum and ultratex using an immersion blender8Season with salt and sherry vinegar to taste9Store cold in an airtight container