Ingreadient :

• 4 large egg whites
• 350g salt
• few sprigs thyme, chopped
• 1 large celeriac
• 3 large beetroots

For the cream

• 100 ml sour cream, strain overnight through a sieve
• Splash of elderflower
• Salt and pepper

For the dressing

• 1 tbs Dijon mustard
• 25ml white wine vinegar
• 75ml veg oil
• Salt and pepper

To serve

• Salad leaves
• Toasted pumpkin seeds

Direction :

1. Preheat the oven to 200c.
2. Whisk the egg whites until stiff then add the thyme and salt.
3. Place the celeriac onto a baking tray and seal with the egg mix. Do the same with the beets then bake for 1 hour and 20 minutes. Allow to cool.
4. Cut away the crust carefully, cut away the skin and cut the celeriac and beets into wedges. Whisk together the dressing in one bowl and the sour cream and elderflower in another bowl.
5. To serve, place 2 wedges on a plate with a spoonful of cream, garnish with salad, drizzle over the dressing and sprinkle over the seeds.