There will be quite a bit of celeriac left over but the recipe will not work unless you cook the whole vegetable.
Combine the salt, eggwhite and thyme in a bowl and thoroughly stir until a paste forms.
Trim the green top off and
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.
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