Salt Baked Celeriac
This Salt Baked Celeriac is a great vegetarian side dish. It is served with truffle oil and has a truly amazing flavour!
Ingredients
- 250g plain flour
- 4 large egg whites
- 350g sea salt
- few sprigs thyme, chopped
- 100ml water
- 1 large celeriac
For the puree
- 50 ml Double cream
- 25g butter
- Salt and pepper
To serve:
- Truffle oil
- Celery tops
- Watercress
Method
Pre-heat the oven to 200c.
Mix the flour, egg whites, salt, water and thyme into a dough. Roll the mixture out on a lightly floured surface. Roll into a round circle around 5 mm thick.
Place the celeriac in the centre, cover the celeriac in the pastry layer and seal.
Place onto a lined baking tray and bake for 1 hour 20 minutes.
Cut away the crust carefully and take away the skin from the celeriac.
Cut the celeriac in half, cut one half into wedges and set aside the remaining half. Melt butter in a pan, and fry wedges until golden brown.
Put the remaining half of the celeriac into a blender and add the cream and puree. Add a knob of butter and season to taste.
To serve, place wedges on a plate with a spoonful of puree. Garnish with watercress, celery tops. Drizzle in truffle oil.
Ingredients
- 250g plain flour
- 4 large egg whites
- 350g sea salt
- few sprigs thyme, chopped
- 100ml water
- 1 large celeriac
For the puree
- 50 ml Double cream
- 25g butter
- Salt and pepper
To serve:
- Truffle oil
- Celery tops
- Watercress
Method
Pre-heat the oven to 200c.
Mix the flour, egg whites, salt, water and thyme into a dough. Roll the mixture out on a lightly floured surface. Roll into a round circle around 5 mm thick.
Place the celeriac in the centre, cover the celeriac in the pastry layer and seal.
Place onto a lined baking tray and bake for 1 hour 20 minutes.
Cut away the crust carefully and take away the skin from the celeriac.
Cut the celeriac in half, cut one half into wedges and set aside the remaining half. Melt butter in a pan, and fry wedges until golden brown.
Put the remaining half of the celeriac into a blender and add the cream and puree. Add a knob of butter and season to taste.
To serve, place wedges on a plate with a spoonful of puree. Garnish with watercress, celery tops. Drizzle in truffle oil.
