Fennel and apple broth
Ingredients
- 200 g fennel
- 2 granny smith apples
- 40 g sushi vinegar
- 5 g salt
- 40 g spring onion
- 30 g ginger syrup
- 5 g parsley
- xanthan gum
Instructions
- 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 gum to bind the broth a bit. This will make the broth a lot tastier.Â
