Celeriac in bread crust by Laurent Mariotte

Ingredients

8 servings

• 1 kg bread dough
• 1 medium celeriac
• 2 sprigs of rosemary
• 2 tablespoons coarse grey sea salt
• 1 egg
• 300g Fourme d'Ambert
• 1 glass of white wine

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Scrub the celeriac with a brush, dry it, and trim the base to make it stable. Roll out the bread dough to 1.5 cm thick; moisten with a little water, sprinkle with rosemary, and place the celeriac in the center, upside down. Fold the dough around the celeriac to wrap it. Seal the dough well to ensure an airtight result. Turn the celeriac over, place it on a baking sheet, and brush with the beaten egg. Sprinkle with coarse salt and the remaining rosemary.

3. 3

   Bake for 1 hour, then lower to 170°C for an additional 30 minutes.

4. 4

   Heat the white wine in a saucepan and add the cheese cut into cubes. Whisk to combine.

5. 5

   Serve the celeriac in crust whole on a platter and the sauce in a bowl.