Preparation info
  • Makes

    2 tablespoons

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

This is incredible when added to a Bloody Mary, or sprinkled on simply grilled or roasted fish. Celeriac, or celery root, can be found in most supermarkets.

Ingredients

  • 1 knob celeriac (celery root)
  • 1 tablespoon kosher salt

Method

  1. Wash and scrub the celeriac. Use a paring knife to remove 2 tablespoons of the peel; discard the hairy parts. Reserve the root itself for another use.
  2. Set the peels on a pan in one layer in a warm, dry place and let sit until dry, 12 to 24 hours.
  3. Combine the peels and salt in a spice grinder or coffee mill; grind until fairly fine. Store in a covered