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Marianne G
Celeriac in salt crust with crème fraîche
Side dish of celeriac from the oven, in a dough crust with salt, served with crème fraîche, mixed with fresh oregano, lemon juice and pepper.
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Ingredients
Directions
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Mix the flour with the salt. Split the eggs and add the proteins with the water to the flour. The egg yolks are not used.
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Knead into a cohesive dough. Knead for 5 minutes until the dough feels soft and supple. Wrap in cling film and leave in the refrigerator for 30 minutes.
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Preheat the oven to 180 ˚C.
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Ris the leaves of the sprigs of thyme and rosemary from the spice mix and put together with the leaves of sage in a tall cup. Cut the oregano fine and keep separate.
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Grate the yellow skin of the lemon and add it to the herbs together with the water. Puree with the hand blender.
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Cut a thin slice from the top and bottom of the celeriac and remove the skin.
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Roll out the dough on a floured worktop to a circle of about 1 cm thick and large enough to wrap the celeriac.
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Place the celeriac with the flat side in the middle of the dough and brush with the seasoning mixture.
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Fold the dough up as tightly as possible around the celeriac. Work carefully, the dough should not tear.
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Press the dough well on top so that there is no opening to be seen. Remove the excess dough.
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Bake the celeriac for about 90 minutes in the middle of the oven. Prick with a skewer after about 70 minutes. If the inside feels soft, the celeriac is cooked.
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Remove the celeriac from the oven and let cool for 15 minutes.
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Meanwhile, press out half of the lemon.
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Mix the finely chopped oregano and lemon juice to taste with the crème fraîche and season with pepper.
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Cut the dough with a sharp knife and remove the celeriac from the dough. You can not eat the dough.
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Cut the celeriac into slices of 1 cm and serve with the crème fraîche.
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Nutrition
165Calories
Sodium0% DV1.215mg
Fat14% DV9g
Protein10% DV5g
Carbs4% DV11g
Fiber60% DV15g
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