Salt-Baked Celeriac

Preparation info

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By Ben Shewry

Published 2012

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  • 600 g (1 lb 5 oz) fine salt
  • 100 g ( oz) free-range eggwhite
  • 5 g ( oz) thyme leaves
  • 1 large celeriac


There will be quite a bit of celeriac left over but the recipe will not work unless you cook the whole vegetable.

Preheat the oven to 185°C (365°F/Gas 4½).

Combine the salt, eggwhite and thyme in a bowl and thoroughly stir until a paste forms.

Trim the green top off and 5 mm (¼ inch) of the base of the celeriac. Line a baking tray with two sheets of baking paper. Place a spoonful of the salt paste in the centre of the tray. Place the celeriac on top, then cover the celeriac completely with the salt paste, ensuring there are no gaps in the crust. Bake for 2½ hours.

Cool to room temperature before breaking open the salt crust. Dust off any excess salt and trim away the skin and any parts that have had direct contact with the salt crust. Portion the celeriac into 4 nice wedges.

When ready to serve, cover both cut sides of each wedge with baking paper, which will stop the celeriac drying out, and warm in the oven for 2 minutes.