SALT-BAKED CELERIAC
If you haven’t heard of salt baking before, it’s an ancient technique in which a salt crust is created to completely encase an ingredient whilst it cooks. The beauty of this is that you can cook it gently and evenly for a really long period of time, enhancing it’s natural flavour. It’s the most amazing celeriac you’ll ever eat!
Ingredients
- 1 large celeriac
- 200 g fine sea salt
- 300 g plain flour plus extra for dusting
- 2 tbsp fresh thyme finely chopped
- 2 tbsp olive oil
Instructions
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Preheat the oven to 160°c (fan-assisted)/350°f/gas 4.
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Wash and scrub your celeriac, leaving the skin on.
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Combine the salt, plain flour, chopped thyme, olive oil and 150ml lukewarm water in a mixing bowl. Knead for a few minutes, until you have a smooth dough, adding a dash more water if you think it needs it. Allow to rest for 15 minutes.
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Dust the worktop lightly with flour. Roll the dough out into a large disc about 30-35cm in diameter. Place the celeriac in the centre and wrap the dough around it, squeezing out any trapped air, to encase it completely.
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Seal any cracks in the dough by smoothing them down with wet fingers, then bake for 2 hours, or until the dough is solid throughout.
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To serve the celeriac, break open the hard dough and remove its skin (this part becomes slightly too salty). Chop into slices and serve however you wish.
Love vegetable side dishes? Try my Chimichurri Courgettes next.
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