Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Celeriac in dough
Caper butter
To serve
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Celeriac in dough
Halve the dough, roll into circles (each approx. 30 cm in diameter), place the celeriac in the middle of each piece of dough, wrap with the dough, transfer to a baking tray lined with baking paper, dust lightly with flour.
To bake
Approx. 1½ hrs. on the bottom shelf of an oven preheated to 180 °C. Remove, allow to cool slightly.
Caper butter
Using the whisk on a mixer, beat the butter in a bowl for approx. 3 mins. until light and creamy. Add the capers and all the other ingredients up to and including the salt, mix well.
To serve
Halve or quarter the celeriac with the dough crust, sprinkle a little fleur de sel over the celeriac, serve with the caper butter.
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