Salt-crust baked celariac with crème fraîche Archive
Vegetarians will love the simple flavours of this elegant dish. It’s just as delicious served hot as it is cold.
Ingredients
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- 200g/7oz fine sea salt
- 4 egg whites
- 1 large celeriac, washed thoroughly
- 100g/3½oz crème fraîche
- 2 tbsp extra virgin olive oil
- freshly ground black pepper
- 3 tbsp finely chopped fresh chives
- 50g/1¾oz watercress, coarse stalks removed
- handful chive flowers (optional)
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