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.