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Ginger Gel

  • ginger in syrup 100.0 g
  • Apple juice 250.0 ml
  • sushi vinegar 50.0 ml
  • gellan 4.0 g


Mole Spice Mix

  • Zwolle Stew Spice Mix (Jonnie Boer) 55.0 g
  • chipotle (dried smoked pepper) 5.0 g
  • Cocoa Powder 35.0 g


  • wood sorrel 1.0 cup
  • salsify chips 100.0 g
  • ginger gel 100.0 g
  • wood sorrel 1.0 cup
  • salsify chips 100.0 g



  1. Celeriac

    • Wash the celeriac well.
    • Make the vegetable stock and cook the celeriac for 1 hour.
    • Let the celeriac cool in the broth.
    • Put the butter in a frying pan and let it melt.
    • Roast the celeriac in the oven for 1.5 hours at 170°C.
    • Regularly pour butter over the celeriac.
    • Remove the celeriac from the oven and cut it into wedges.
  2. Ginger Gel

    • Blanch the ginger and rinse it. 
    • Purée the ginger with the apple juice and sushi vinegar. 
    • Mix in the gellan and bring to a boil.
    • Cook briefly and then pour the mixture into a bowl.
    • Cool down and then turn it all into a smooth gel in the blender
  3. Mole

    • Heat the oil and add the ginger, chili flakes and spices. 
    • Deglaze with the diluted Knorr Professional Demi Glace Powder.
    • Bring to a gentle boil and stir in the chocolate
  4. Mole Spice Mix

  5. Garnish

    • Preparation: Divide the celeriac over the plates and pipe small dots of ginger gel on it.
    • Garnish with the salsify chips and wood sorrel and top with the sauce.