POACHED FARMHOUSE EGGS ON CELERY CREAM

Bayern

vegetarian

starter

medium

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

For the cream of celery:
800 g peeled celery, cut into cubes
60 g peeled shallots, cut into rings
60 g butter
200 g cream
200 ml water
8 g TOMAMI Bayern (formerly Vegami)
Salt, white pepper

For the Vegetables:
1 bunch of green asparagus
12 radishes (300 g, washed)
150 g of light cane sugar
125 ml white balsamic vinegar
30 g butter

4 farmhouse eggs, Size L
Chervil
TOMAMI Bayern (formerly Vegami)

INSTRUCTIONS

Steam the eggs in the shell for 50 minutes in a steamer or in a water bath at 65 ° C.
After steaming, carefully crack the egg shells open and let the eggs slide out.
For the celery cream: froth the butter in a pot and sweat the shallots (do not allow them to change colour). Add the celery cubes and sauté briefly. Season with salt and white pepper; pour in the cream, water and TOMAMI Bayern (formerly Vegami). Cover and gently simmer until the celery is tender. Transfer to a kitchen mixer and mix to a fine, smooth cream. Regulate the amount of liquid depending on the desired consistency. Season with salt, white pepper and a few flakes of butter.
Cut off the ends of the asparagus and blanch in plenty of salted water until al dente. Slice the asparagus into small diamond shapes and fry briefly in a little butter. Season with salt and pepper.
Heat a shallow pot and allow the sugar to gradually caramelize. Carefully deglaze with the vinegar and dissolve the caramel. Season with salt. Cut the radishes into thick slices. Bring the brew to the boil, reduce and add the radishes. Glaze the radishes with the butter and the vinegar/caramel mixuture.