for 4 people

Dough

400 g	white flour
1 ½ tsp	salt
1 parcel	dry yeast (approx. 7 g)
3 dl	water

Celeriac in dough

2	celeriac (each approx. 400 g), peeled
a little	white flour

Caper butter

100 g	butter, soft
50 g	capers, drained, finely chopped
1	shallot, finely chopped
1	organic lemon, use a little grated zest
½ bunch	chives, finely chopped
½ tbsp	mustard
1 tsp	curry powder
¼ tsp	salt

To serve

a little

sea salt

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.

Show complete recipe