This salt-baked celeriac recipe makes a fantastic, communal side dish. Crack it open at the table to expose a perfectly seasoned and tender flesh

Method
1.
Preheat the oven to 160˚C/gas mark 3. Wash the celeriac and trim off any roots
2.
Combine the flour, salt, egg whites and water and mix thoroughly to form a paste. Place a small amount of the paste to act as the base for the celeriac. Place flat-side down on the paste base and spread the remainder over the celeriac - make sure it is completely covered - and bake in oven for 3 hours
3.
After 3 hours, or once the pastry forms a hard, golden crust around the celeriac, remove from the oven - use a strong metal spatula to loosen the base of each of the celeriac before lifting it from the baking tray
4.
Use the heel of a knife to make small cracks around the top of the salt baked crust, until you can gently lift off the newly formed lid. Use a spoon and scoop out your serving's accordingly
Send us feedback on this Salt-baked celeriac recipe

Ingredients

Share this Recipe

Paul Foster's salt-baked celeriac recipe is a sumptuous side dish and is perfect for a wintry dinner party

Salt-baked celeriac recipe Tweaks

What's this?

Chef

Restaurants

Recipe Collections

Seasonal

Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...