Celeriac in salt crust with crème fraîche

Name: celeriac in salt crust with crème fraîche
Cook time: 25 min
Total time: 160 min
Yield: 4
Ingredients: 500 g wheat flour; 200 g table salt; 5 medium sized egg; 150 ml tap water; 20 g chilled Italian spice mix; 1 lemon cleaned up; 3 el tap water; 1 celeriac; 125 g creme fraiche

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.

Ingredients

Kitchen Stuff

1 household foil
1 blender
1 satepper

Directions

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.
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.
Preheat the oven to 180 ˚C.
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.
Grate the yellow skin of the lemon and add it to the herbs together with the water. Puree with the hand blender.
Cut a thin slice from the top and bottom of the celeriac and remove the skin.
Roll out the dough on a floured worktop to a circle of about 1 cm thick and large enough to wrap the celeriac.
Place the celeriac with the flat side in the middle of the dough and brush with the seasoning mixture.
Fold the dough up as tightly as possible around the celeriac. Work carefully, the dough should not tear.
Press the dough well on top so that there is no opening to be seen. Remove the excess dough.
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.
Remove the celeriac from the oven and let cool for 15 minutes.
Meanwhile, press out half of the lemon.
Mix the finely chopped oregano and lemon juice to taste with the crème fraîche and season with pepper.
Cut the dough with a sharp knife and remove the celeriac from the dough. You can not eat the dough.
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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