Discover a delightful and unique way to prepare celeriac with our salt-baked celeriac recipe. This method ensures your celeriac stays incredibly moist and tender. Get creative with your choice of condiments and garnishes – it’s all about experimenting with exciting flavours.
Recipe written by Luke Croston
Ingredients
- 1 Large Celeriac (approximately 3kg)
- 100g Fine Table Salt
- 100g Mayonnaise
- 3 Cloves of Black Garlic
- 50g Salted Butter
- 1 Small Red Onion
- 1 Small Fennel
- 100g Apple Cider Vinegar
- 80g Raw Sugar
- 5 White Peppercorns
- 5 Coriander Seeds
- 1 Clove Fresh Garlic
- 20 Toasted Sesame Seeds
- ½ Bunch of Chives
- 100g Wild Rocket
- Flake Salt
Method
1. Preheat your oven to 180°C and allow the butter to reach room temperature.
2. Dampen the table salt until it’s moldable, similar to wet sand.
3. Pack the celeriac in the moist salt, making sure to cover the bottom, and place it in the oven. Bake for 40 minutes.
4. Finely chop the chives and mix them into the mayonnaise.
5. Thinly slice the red onion and fennel, placing them in a heatproof container.
6. In a pot, combine vinegar, sugar, coriander seeds, and pepper. Bring the mixture to a boil.
7. Pour the hot mixture over the fennel and onion, then cover and let it stand until it reaches room temperature.
8. Peel and roughly chop the black garlic, then mix it into the butter.
9. Remove the celeriac from the oven and gently tap and crack open the salt shell. Brush off any excess salt.
10. To serve, spoon large pieces of celeriac onto plates and garnish with your chosen toppings.