For 4 people
- 1 celeriac (+/- 400gr)
- 2 egg whites
- 700 gr to 1 kg salt
1 hour 50 minutes
Preheat the oven to 190C.
Wash the celeriac thoroughly with a brush, don’t peel it. Trim ogg any roots and cut the base so it can sit on the baking tray.
To make the salt crust, combine the egg white with the salt and mix thoroughly to form a paste.
Once the crust is ready, cover the celeriac with it. Press the salt crust against the celeriac. It’s important to cover it entirely.
Bake for 1 hour 50 to 2 hours, depending on the size of the celeriac.
The crust will brown and become very hard. Once the celeriac is cooked, remove from the oven and allow to cool for 15 to 20 minutes. With a hammer or a rolling pin, smash the crust.
You can serve whole with a spoon to scoop out the celeriac, or remove the crust and cut it into wedges.
Here, I served it with a tahini-lemon sauce : mix 200 gr of greek yoghurt with 1 tbsp of tahini, 1 grated garlic clove, 1 tsp of lemon zests, 2 tbsp lemon juice, a pinch of salt, pepper + mint and dill to taste (2 tbsp of each for me).
And I served it on my home-made flatbreads (mix 125 gr of gree-style yoghurt, 125 gr of flour and 1 tsp of baking powder, knead the dough until smooth, wrap in cling film and leave it to rest in the fridge for 30 minutes, divide the dough into 4 parts, flatten with a rolling pin and cook each bread in a frying pan with olive oil, 2 to 3 minutes on each side) with cucumber, salad, tomatoes and onions (red, yellow or white !).
Recipe & Picture by Flexi Healthy Kitchen