Salt Baked Celeriac

With celeriac you can vary a lot. For example, you can make fries or even shawarma. In this recipe we are going to prepare it in one piece in a salt crust.

You can prepare meat, fish and vegetables in a salt crust. For example, we already prepared sea bass in a salt crust. The salt crust has an insulating effect to prevent moisture from escaping. It ensures that the contents (the food) are stewed. It remains so tender and juicy and retains its pure taste. That also applies to this celeriac.

The preparation

We prepared the celeriac at the barbecue, but of course it can also be cooked in the oven. Place it in a preheated oven at 190 °C for at least an hour.

Braadslede bedekken met zoutdeeg
Cover the bottom of a roasting tin with salt dough

Note: if you are going to prepare this recipe on a barbecue, you need a barbecue with a lid. Otherwise it won’t work. We used a Big Green Egg. A kamado is ideal for this dish.

Knolselderij op het zoutdeeg
Place the celeriac on the salt dough

As you might know, the salt crust becomes rock hard. You better give it a few small taps with a hammer to break the salt crust.

It is tasteful to cut the celeriac into small cubes and serve it with a sauce, for example a mustard-dill sauce.

Knolselderij in zoutdeeg
Cover the entire celeriac with the salt dough
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Salt Baked Celeriac

Slowly cooked celeriac in a salt crust from the barbecue, served with a mustard-dill sauce.
Prep time20 minutes
Cooking time1 hour
Servings: 4 persons
Author: Cultiviz
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Ingredients

  • 1 celeriac
  • 2 kg sea salt
  • 5 eggs white
  • mustard dill sauce

Instructions

Prepare the salt crust dough

  • Place the sea salt in a large bowl. Then add all the egg whites. Mix it all very well until kind of a wet sand starts to form. If you notice that it is too dry, add more egg white. If you notice it getting too wet, add more salt.

Prepare the celeriac

  • Prepare the barbecue for indirect grilling. Maintain a temperature of approximately 190 °C.
  • Take a roasting tin or baking dish and cover part of the bottom with salt. Place the celeriac on top and cover it completely with the salt dough.
  • Place the roasting pan on the grill when the barbecue is up to temperature. Let it cook for about an hour.
  • Remove the roasting pan from the barbecue. The salt crust is now rock hard. Give the side some small taps with a hammer to loosen it. Remove the celeriac from the salt crust and allow it to reach room temperature.
  • Cut the celeriac into small cubes. Serve with the mustard dill sauce.

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