Recipe for salt-baked celeriac
Salt-baked celeriac. After trying it at a good restaurant in East Jutland, I was quickly sold. The taste was far from the sharp flavor that celeriac normally has and was replaced with a mild, intense, and almost sweet flavor.
I was inspired by this recipe but went in a slightly different direction. Primarily because the crust on my celeriac was greener than I liked, and my salt quantity was limited.
Therefore, I peeled it and halved it compared to the recipe.
Servings: Portions
Salt-baked celeriac
Ingredients
- 1 pcs. Celery
- Salt Lots of salt - I used about 1 kg
Instructions
- Start by washing your celeriac and peeling off the roughest of the skin.
- My celeriac was large, so it was cut into 2 parts, as I simply did not have enough salt to cover it.
- Place them in a baking dish with the flat side down.
- Cover them both in coarse salt and put them in the oven.
- Cook them at 160 degrees Celsius (320 degrees Fahrenheit) in a conventional oven for 2.5 hours.
- Take it out of the oven and break the new rock-hard salt crust. Use, for example, the back of a knife or spoon for this.
- Brush off the excess salt, but be careful - the celeriac has become a bit brittle.
- Cut it into coarse pieces and serve, for example, as a substitute for boiled potatoes with a main course.
