Ingredients
- 280g plain flour
- 120g fine sea salt
- Water, to bind
- 1 celeriac
- 150g crème fraîche
- 1 thumb-sized piece of fresh horseradish
- Juice of half a lemon
- 1tsp dijon mustard
- Sea salt
- 3tbs olive oil
- 1tbs white wine vinegar
- 1/2tbs dijon mustard
- Sea salt
- Black pepper
- 2 banana shallots
- Large handful flat leaf parsley
- Handful dill sprigs
- Preheat the oven to 200 degrees. Place the flour and salt in a mixer and mix with a dough hook on a medium speed. Slowly add room temperature water, just enough for it to combine, and mix until smooth with a pastry-like consistency. Allow the dough to rest for 15 minutes.
- Dust a counter lightly with some flour and place the dough on it. Using a rolling pin, roll it out like a thick pastry into a large disc. Peel the celeriac, place it in the centre, and wrap the dough around it, completely encasing it in the dough. Squeeze out any air and make sure there are no gaps or holes in the dough.
- Place on an oven tray and bake in the oven for an hour at 200 degrees.
- While the celeriac is cooking, make the horseradish crème fraîche, salad and vinaigrette. Put the crème fraîche into a bowl. Peel a thumb-sized piece of horseradish and finely grate half of it into the crème fraîche. Add some lemon juice, Dijon mustard and a pinch of salt, mix with a spoon and set aside.
- To make the vinaigrette, add the oil, vinegar, Dijon mustard, and a pinch of salt and pepper to a bowl and whisk together with a hand whisk, then set aside.
- Peel and thinly slice the shallots, then separate into rings and add to a bowl along with the picked flat parsley leaves and dill sprigs. Lightly dress with the vinaigrette just before serving.
- Remove the celeriac from the oven after an hour. Break off the hard dough and discard, then slice the celeriac into thick slices. To serve, place the celeriac slices on to plates along with some of the dressed salad. Spoon on the horseradish crème fraîche and garnish with some finely grated horseradish
