Salt crust dough-baked celeriac with crème fraîche and chive dressing

Salt crust dough-baked celeriac with crème fraîche and chive dressing

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

Looks weird, I know, and while you’re making it you might feel the same… but good things will come of it in the end. Salt crust cooking is nothing new; from fish to veg, most things can be cooked this way and you will be amazed at the flavour it creates, seasoning as it cooks. Vegetarians will love the simple flavours and it’s good hot or cold. You have to serve it simply as you want the flavour to come through. I use it for dinner parties at mine; it’s a good talking point.

Ingredients

Quantity Ingredient
500g strong white bread flour
200g fine sea salt
4 egg whites
2 medium celeriac, washed thoroughly
or 1 large celeriac, washed thoroughly
100g creme fraiche
2 tablespoons extra virgin olive oil
freshly ground black pepper
3 tablespoons finely chopped chives
50g watercress, coarse stalks removed
handful chive flowers, (optional)

Method

  1. Place the flour and salt into a large bowl or food mixer and mix until combined, then add the egg whites and 100–125ml of water and mix for about five minutes, until it forms a soft, smooth dough.
  2. Remove and flatten into a 2cm-thick disc, wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C. Roll out the dough to about 1cm thick. Set aside a small piece. Place a celeriac in the centre of each half of dough, or just use the whole piece for a big one, and wrap to cover totally. Use the trimmings to make a ‘string’.
  4. Place on a baking tray and roast in the oven for 1–1½ hours or until the pastry is hard and the celeriac tender; to check if it’s tender, insert a skewer into the centre, there should be very little resistance.
  5. Meanwhile, make the dressing: whisk the crème fraîche and olive oil together in a bowl then season well with pepper and stir in the chives (or scatter the chives separately). Set aside in the fridge until ready to use.
  6. When the celeriac is tender, remove and cool slightly before cracking the pastry off.
  7. Finely slice the celeriac and lay across a serving plate, then drizzle the dressing over the top, add the chives if you didn’t stir them into the crème fraîche and arrange the watercress and chive flowers (if using) on top.

Note

  • You can cook most vegetables this way, carrots or small potatoes from my garden are great baked under a salt crust.
Tags:
James Martin
Saturday Kitchen
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again