• Monday, November 30, 2020

Food Mimo San Sebastian

Seasonal Green Vegetables with Celeriac Water, Almond Milk, and Lime Kaffir Oil
December 24, 2018

8 pc. green asparagus

100g green beans

100g borage (clean)

1 zucchini

1 broccoli

100g baby peas

1 kg celeriac (clean)

1g xanthan gum

600g almonds

5g algin

5g calcic

3l water

1l almond milk

100g EVO

25g kaffirlime leaves 


1. Cut the vegetables into small pieces. Boil in salted water for one minute, then leave to cool down in cold water.

2. Cut the celeriac into pieces, and put the pieces in a vacuum bag with the water and a pinch of salt. Cook for 1 hour in boiling water. Then, strain the liquid and add the xanthan gum for texture.

3. Put the almonds in the water, and soak for 3 minutes. Then, strain the liquid, and leave the almonds in almond milk.

4. Dissolve the algin in 1l of water, and leave for 2 hours.

5. Dissolve the calcic in the almond milk, and put the remaining water in another bowl.

6. Fill a syringe with the almond milk, put a few drops in the water with the algin, leave for 30 seconds, and pour into another bowl with plain water.

7. Put all of the ingredients into the vacuum bag and leave for 48 hours. 

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