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Member recipe

Salt Baked Celeriac

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Serves 4

A wonderful use of celeriac and quite a fun centrepiece for the table.

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  • 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


    1. Preheat the oven to 190C/350F/Gas 5.
    2. Place the celeriac into a roasting tray.
    3. Mix the egg whites, table salt and rosemary together in a large bowl until the mixture forms a paste.
    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.
    5. Bake in the oven for 45-50 minutes.
    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......
    7. chip away the salt crust and scoop out the baked celeriac into a bowl. 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.
    8. from Adam Byatt on Saturday Kitchen

Comments, questions and tips

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Agne Kovalkova's picture
Agne Kovalkova
21st Jun, 2019
You say bake for 45-50 minutes twice, just trying it now will upload a pic
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