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This salt-baked celeriac recipe from Paul Foster makes a fantastic, communal side dish. Cracking it open at the table will add a touch of drama and will expose the perfectly seasoned and tender flesh.
Preheat the oven to 160˚C/gas mark 3. Wash the celeriac and trim off any roots
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
550g of plain flour
600g of salt
9 free-range egg whites
300ml of water
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
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