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!
- Preheat oven to 190C/ Gas Mark 5.
- Line a baking tray with parchment paper.
- 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.
- Flatten 1/4 of the paste into a circle on the baking sheet. Set aside.
- 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.
- Put the celeriac on top of the paste, covering with the remaining paste. Make sure it is completely sealed in an even layer.
- 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.
- Once cooked, rest for 1 hour within it’s salt crust.
- After the celeriac has rested, cut the top of the crust off with a bread knife. Make sure to keep this to one side!
- 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.
- Place the whole celeriac onto a board or plate and serve.