Preparation time: 10 min
Cooking time: 1 h 30 min
Serves: 4
Ingredients:
1 celeriac, approx. 900g
Fleur de sel
Freshly ground pepper
100g crème fraîche
½ bunch of chives
Accessories:
Lava stone
Aluminium foil
Preparation:
1. Light your Kokko and bring the chamber temperature to 280°C.
2. Wash the celeriac with a brush to remove any excess soil, then pierce the top with the tip of a knife to a maximum depth of 1 cm. This will allow steam to escape during cooking and prevent the celeriac from bursting.
3. Make a base with aluminium foil and place the celeriac on it. Set it on the preheated lava stone and cook for 1 hour 30 minutes. Check the doneness with a knife—the blade should slide in as easily as into 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 flesh with a spoon, add the crème fraîche, fleur de sel, and chives, finish with a twist of freshly ground pepper, and enjoy.
