Salt Baked Celeriac Recipes
SALT BAKED CELERIAC
A wonderful use of celeriac and quite a fun centrepiece for the table.
Provided by johnfrw
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/350F/Gas 5.
- Place the celeriac into a roasting tray.
- Mix the egg whites, table salt and rosemary together in a large bowl until the mixture forms a paste.
- Cover the celeriac in a 2cm/¾in thick layer of the salt paste, ensuring there are no gaps. Bake in the oven for 45-50 minutes.
- Bake in the oven for 45-50 minutes.
- When the salt-baked celeriac has cooked, remove it from the oven, place on a plate and serve - someone will enjoy smashing the salt crust, or......
- chip away the salt crust and scoop out the baked celeriac into a bowl.
- Add a splash of olive oil to the celeriac, then season, to taste, with sea salt flakes and freshly ground black pepper. Mix the celeriac with a fork until combined.
- from Adam Byatt on Saturday Kitchen
BAKED CELERIAC
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories easy, side dish
Time 2h10m
Number Of Ingredients 3
Steps:
- Heat oven to 350.
- Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
- Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)
SALT-BAKED CELERIAC & BROWN BUTTER
Making a salt crust is well worth the effort, as it will result in a perfectly seasoned celeriac with beautifully tender flesh - guaranteed to impress guests
Provided by The Mash Inn
Categories Dinner, Main course
Time 4h
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 118 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 1.7 milligram of sodium
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