Preparation time: 10 min
Cooking time: 1 h 30 min
Serves: 4
Ingredients:
1 celeriac, about 900g
Fleur de sel
Freshly ground pepper
100g crème fraîche
½ bunch of chives
Accessories:
Lava stone
Aluminum foil
Preparation:
1. Light your Kokko and bring the temperature inside to 280°C.
2. Wash the celery with a brush to remove any excess soil, then pierce the top with the tip of a knife to a maximum depth of 1cm. This will allow steam to escape during cooking and prevent the celery from bursting.
3. Make a base with aluminum foil and place the celery on it. Put it on the preheated lava stone and let it cook for 1 hour 30 minutes. Check the doneness with a knife—the blade should slide in as easily as butter.
4. Remove the celery from the heat and let it rest for 15 minutes. Open the celery like a soft-boiled egg, scoop it out with a spoon, and add the crème fraîche, fleur de sel, and chives. Finish with a twist of the pepper mill and enjoy.
