Autumn 2020

Adam Byatt Salt Baked Celeriac

Print this Recipe

Serving: 6

Prep Time: 20 minutes

Cook Time: 3 hours, 40 minutes

Salt baked celeriac with roast beef


1.4kg catering tub of Maldon Salt with logo facing front. SEA SALT FLAKES 1.4kg TUB

1 large whole celeriac, trimmed and cleaned

230g egg white

900g Maldon Salt

1/4 rosemary

Cracked black pepper

100ml Olive Oil


This salt baked celeriac recipe from Adam Byatt makes a fantastic, vegetarian dish for your dinner party. Although it may look complex, it’s actually very easy to make! Serve with a splash of olive oil and a pinch of Maldon Salt and your guests will be wanting seconds!

  1. Preheat oven to 190C/ Gas Mark 5.
  2. Line a baking tray with parchment paper.
  3. Begin making the crust by whisking the egg whites until stiff peaks form. Then, fold in the salt until a firm paste forms that holds it’s shape.
  4. Flatten 1/4 of the paste into a circle on the baking sheet. Set aside.
  5. Wash the celeriac, trimming off any roots and cutting off a small amount from the base so that the celeriac can sit flat on the baking tray.
  6. Put the celeriac on top of the paste, covering with the remaining paste. Make sure it is completely sealed in an even layer.
  7. Bake in the oven for at least 3 hours, 30 minutes. If you want to know whether it is cooked, poke a skewer through the crust into the celeriac. It is ready when there is no resistance to poking.
  8. Once cooked, rest for 1 hour within it’s salt crust.
  9. After the celeriac has rested, cut the top of the crust off with a bread knife. Make sure to keep this to one side!
  10. Now, begin cutting the top off the celeriac. Mash the flesh with a fork gently. Add a splash of olive oil, Maldon Salt, rosemary and cracked black pepper. Mix with a fork again until evenly combined.
  11. Place the whole celeriac onto a board or plate and serve.
0/5 (0 Reviews)


Keep up to date and stay inspired with the latest recipes.

  • This field is for validation purposes and should be left unchanged.