Salt-baked celeriac
by
- Side
- Easy
- 8
- 3 hours 20 minutes
PT3H20M
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.
Ingredients
Salt-baked celeriac
- 2 celeriac , each weighing 400g
- 550g of plain flour
- 600g of salt
- 9 free-range egg whites
- 300ml of water
Method
1
Preheat the oven to 160°C/gas mark 3
2
To make the crust, combine the flour, salt, egg whites and water and mix thoroughly to form a paste. Wash the celeriac thoroughly, trim off any roots and cut off a small amount of the base of each so they can sit flat on the baking tray
- 550g of plain flour
- 600g of salt
- 9 free-range egg whites
- 300ml of water
- 2 celeriac , each weighing 400g
3
Add two mounds of the salt crust to a sturdy baking tray and spread out slightly to make bases for the celeriac, ensuring the bases are slightly wider than the bottom of each celeriac. Place the celeriac on top and use the remaining salt crust to completely cover each celeriac. Make sure there aren't any gaps or holes in the crust
4
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
5
Use the heel of a knife to make small cracks around the top of the crust, until you can gently lift off the newly formed lid. Serve whole at the table with a spoon to scoop out the celeriac
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Salt-baked celeriac
