Celery and egg, fresh cream and chives
1 celery root of 900g
Pepper from the mill
100g of fresh cream
½ bunch of chives
1. Switch on your Kokko and set it to an enclosure temperature of 280°C.
2. Wash the celery with a brush to remove any excess soil that may remain on it, pierce it with the tip of a knife on top to a maximum depth of 1cm - this will serve to remove the cooking steam from our celery to prevent it from bursting..
3. Make a foil base and place the celery on it, put it on the previously heated lava stone and leave to cook for 1h30. You should check to see if it’s ready with a knife - the blade should sink as if in butter.
4. Remove the celery from the heat and let it rest for 15 minutes, open the celery like a boiled egg, dig it with a spoon and add the crème fraiche, salt and chives, finish with a turn of the pepper mill and enjoy.