Salt Baked Celeriac
This recipe transforms a humble celeriac into a show-stopping dish that's as visually striking as it is delicious. The celeriac is encased in a salt crust, which locks in its natural flavors and ensures a perfectly tender texture. Once cooked, the crust is cracked open to reveal the creamy, buttery celeriac mash within. It's a dish that is sure to impress your guests and elevate any meal.
— Constant Cookbook
Ingredients
- 1 large celeriac, base sliced off, green top left on
- 110g/4oz free-range egg whites (about three medium egg whites)
- 700g/1lb 8oz table salt
- 5 sprigs fresh rosemary, finely chopped
- 110ml/4fl oz olive oil
- sea salt flakes, to taste
- freshly ground black pepper
Instructions
- Heat oven to 200C/180C fan/gas 6. Line a baking sheet with parchment. Whisk the egg whites until stiff, then fold in the salt and fennel seeds slowly to create a paste that holds its shape. Flatten about 1/4 of the paste into a circle on the baking sheet. Put the celeriac on top of the paste, then cover with the rest of the paste, making sure it is completely sealed in an even layer. Bake in the oven for 3 hrs 30 mins. To check whether it’s cooked, poke a skewer or thin knife through the crust into the celeriac. It is ready if there is no resistance. If still hard in the middle, return to the oven for 45 mins. Once cooked, rest for 1 hr still in its crust.
- Once rested, cut off the top of the crust with a bread knife and keep to one side. Cut off the top of the exposed celeriac, discard and scoop out the inside, being careful not to break the celeriac skin. Mash the scooped out flesh with a fork.
- Melt the butter in a medium frying pan over a low heat, until the solids in the butter start to caramelise and smell nutty. Stir the celeriac into the butter to heat through, then season. Spoon back into its shell, replace the lid of the crust and put the whole celeriac onto a board or plate ready to serve.
Yield
Serves 4
Nutrition
- Calories: 118 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 1.7 milligram of sodium
Comments
No comments found.