KACHEN #21 (Winter 2019) English edition
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CHEF' S MASTER CLASS<br />
THE SIDES<br />
Peel the onions (put them in<br />
10 warm water for 1 hour beforehand,<br />
then they are easier to peel).<br />
Put the onions in a pot and cover with<br />
cold water, add the butter, one pinch<br />
salt and one pinch sugar. Cook and<br />
reduce until the onions are soft.<br />
Clean the mushrooms without<br />
11 water and cut into 4 or 6 pieces,<br />
depending on size.<br />
Dice the bacon. Fry the mushrooms<br />
in hot peanut oil in a pan, season<br />
with salt and pepper, drain, add the<br />
bacon and fry.<br />
As soon as everything is well<br />
12 coloured, stir in a piece of butter<br />
and add the onions.<br />
THE CELERY<br />
Chop celery coarsely, add the<br />
13 cold milk so that the celery<br />
pieces are well covered (about 1.5<br />
times the volume of the celery). Season<br />
with a pinch of salt. Bring to the<br />
boil while stirring, then cook at low<br />
heat for approx. 75 minutes.<br />
Drain and keep the cooking<br />
14 juices. Mix the celery while<br />
slowly adding the cooking soup until<br />
the desired consistency is achieved.
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