Preparation: 10 min
Cooking: 1 h 30 min
Serves : 4 people
Ingredients:
1 celeriac, approximately 900g
Fleur de sel
Freshly ground pepper
100g of crème fraîche
½ bunch of chives
Accessories:
Lava stone
Aluminum foil
Preparation:
1. Light your Kokko and allow the internal temperature to reach 280°C.
2. Wash the celeriac with a brush to remove any remaining soil. Pierce the top with the tip of a knife to a depth of no more than 1cm. This will allow steam to escape during cooking and prevent the celeriac from bursting.
3. Create a base with aluminum foil and place the celeriac on top. Place it on the preheated lava stone and cook for 1 hour 30 minutes. Check for doneness with a knife; the blade should slide in easily, like butter.
4. Remove the celeriac from the heat and let it rest for 15 minutes. Open the celeriac like a soft-boiled egg, scoop out the inside with a spoon, and add the crème fraîche, fleur de sel, and chives. Finish with a turn of the pepper mill and enjoy.
