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Apfel-, Knollensellerie- und Beifußsoße (Apple, Celeriac and Mugwort Gravy for Goose)
Apfel-, Knollensellerie- und Beifußsoße (Apple, Celeriac and Mugwort Gravy for Goose) is a traditional German recipe a classic gravy made by roasting celeriac, apples, carrot and mugwort sprigs with the duck and finishing by deglazing the pan, pureeing the fruit and vegetables and heating with mugwort seeds. The full recipe is presented here and I hope you enjoy this classic German version of: Apple, Celeriac and Mugwort Gravy for Goose (Apfel-, Knollensellerie- und Beifußsoße).
prep time
10 minutes
cook time
120 minutes
Total Time:
130 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesVegetable RecipesIndian Recipes
This is a German recipe for a gravy containing mugwort to be served with roast goose or roast goose portions.
Ingredients:
125ml apple juice
200g celeriac, peeled and sliced
3 medium onions, peeled and quartered
2 medium carrots, peeled and cut into chunks
3 medium apples, halved
2 sprigs of mugwort
1 tsp mugwort seeds, ground in a mortar
250ml water
salt and freshly-ground black pepper, to taste
Method:
Whilst roasting your duck (whether portions or a whole bird), arrange the celeriac, onions, carrots, mugwort sprigs and apples around the bird then pour in the apple juice.
Roast the goose as you would normally. When the goose is done, pour off any excess fat from the roasting tin. Sit the roasting tin on the hob then pour in the water.
Bring to a simmer, whilst scraping up the crusty bits from the base of the roasting tin to de-glaze. Also mash the fruit and vegetables into the water. Brin to a boil and cook for 5 minutes. Take off the heat then skim off any fat from the surface of the liquid.
Place a bowl under a fine-meshed sieve. Pour in the roasting tin contents then mash the fruit and liquid through the sieve with the back of a spoon.
Pour the liquid you get into a saucepan and add the ground mugwort seeds. Season to taste then bring to a simmer over medium heat. Cook until the gravy has thickened to your liking.
Pour into a warmed sauce boat and serve.
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