Preparation time: 10 min
Cooking time: 1 h 30 min
For: 4 pers.
Ingredients:
1 celeriac approx. 900g
Fleur de sel
Ground pepper
100g crème fraiche
½ bunch chives
Accessories :
Lava stone
Aluminum foil
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 280°C.
2. Wash the celery with a brush to remove any excess earth that may remain on it, then pierce it with the tip of a knife to a maximum depth of 1cm. This will allow the steam from the celery to escape, preventing it from bursting.
3. Make a base with aluminum foil and place the celery on it, then place it on the heated lava stone and leave to cook for 1h30. Check with a knife that the blade sinks into the celery like butter.
4. Remove the celery from the heat and leave to rest for 15 minutes, open the celery like a boiled egg, hollow it out with a spoon and add the crème fraiche, fleur de sel and chives, finish with a turn of the pepper mill and enjoy.
