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Salt Baked Celeriac

By johnfrw (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A wonderful use of celeriac and quite a fun centrepiece for the table.


  • 1 large celeriac, base sliced off, green top left on
  • 110g/4oz free-range egg whites (about three medium egg whites)
  • 700g/1lb 8oz table salt
  • 5 sprigs fresh rosemary, finely chopped
  • 110ml/4fl oz olive oil
  • sea salt flakes, to taste
  • freshly ground black pepper


  • STEP 1
    Preheat the oven to 190C/350F/Gas 5.
  • STEP 2
    Place the celeriac into a roasting tray.
  • STEP 3
    Mix the egg whites, table salt and rosemary together in a large bowl until the mixture forms a paste.
  • STEP 4
    Cover the celeriac in a 2cm/¾in thick layer of the salt paste, ensuring there are no gaps. Bake in the oven for 45-50 minutes.
  • STEP 5
    Bake in the oven for 45-50 minutes.
  • STEP 6
    When the salt-baked celeriac has cooked, remove it from the oven, place on a plate and serve - someone will enjoy smashing the salt crust, or......
  • STEP 7
    chip away the salt crust and scoop out the baked celeriac into a bowl.
  • STEP 8
    Add a splash of olive oil to the celeriac, then season, to taste, with sea salt flakes and freshly ground black pepper. Mix the celeriac with a fork until combined.
  • STEP 9
    from Adam Byatt on Saturday Kitchen

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