Roasted celeriac with salsa verde and garlic yogurt

2 celeriac

each about 900 g

1 bunch of chives

finely chopped

1 bunch of flat-leaved parsley

leaves pulled off from stalks and finely chopped

½ bunch of mint

leaves pulled off from stalks and finely chopped

1 shallot

finely chopped

1 clove of garlic

crushed

50 g capers

finely chopped and 2 tbsp water from the capers

75 ml olive oil

Some salt

Some pepper

400 g Greek yogurt

1 clove of garlic

crushed

2 pinches of salt

Some fleur de sel

Wash the celeriac thoroughly, top and tail, remove the tough skin. Place the celeriac whole on the baking tray, put into the cooking space and cook at 190 °C for about 1 hour and 10 minutes using the hot air with steaming mode.

Hot air + steaming 190 °C for 1 Hrs 10 Mins

Mix the chives and all the ingredients up to and including the olive oil together in a small bowl, season with salt and pepper to taste.

Stir the yogurt and garlic together, add the salt, then spread out on a serving dish. Cut the celeriac in half, cut in slices, arrange on top of the yogurt, sprinkle with some fleur de sel and drizzle with salsa verde.