Baked Celeriac – Trine Hanneman

Ingredients

• ½ celeriac root
• 1 tbsp coarse sea salt
• 1 tbsp olive oil
• 50 g hazelnuts
• 50 g salted butter
• leaves from 1 sprig of tarragon
• 4 slices rye bread
• 4 tbsp crest
• freshly ground pepper