For a large cleaned celeriac, I used 400g coarse salt, 400g wheat flour, and 2.5 dl water.

The dough is made in a mixer and kneaded together by hand at the end.

Rolled the dough out on a silicone mat and wrapped the celeriac.

In the oven for about 1 1/2 hours at 220 degrees Celsius (428 degrees Fahrenheit).

Let the ball rest in a turned-off oven for about 30 minutes.

Crack it open with a hammer and push the peel aside with a spoon.

You can now pour browned or melted butter over it, or herb oil or whatever you like.

Yummy, I say, a celeriac that tastes like celeriac?