Do you ever wonder what to do with all the different veg you get in your veg box each week? In this series I am going to make different vegetable focussed recipes to help you get the most from your local produce.
Salt-Baking is a great way to deepen the flavour of all sorts of different produce, from root veg to whole fish.
Make the humble celeriac an amazing veg centrepiece of showstopping side with this recipe:
1 Celeriac, small to medium in size. Washed, with the knotty part cut off.
400g Plain Flour
136g Salt
50g herbs like rosemary, thyme, sage
160ml Water (approx)
80g Butter
1 bay leaf
1/2 lemon, juice only
1. Preheat oven to 160c Fan, or 180c. Clean and trim the celeriac.
2. Chop the herbs and mix with the flour and salt.
3. Add 2/3 of the water to the dough and knead into a smooth, firm dough. Add the remaining water if necessary
4. Wrap the celeriac in the dough until sealed in.
5. Bake in the oven for around 1.5 -2.5 hours depending on the size. To test insert a skewer through the celeriac. It should meet no resistance.
6. Remove from the oven and leave to rest for 15 minutes while you make the brown butter.
7. Add the butter to a pan over medium heat and leave to bubble away until the bubbles start to slow and you see brown specks in it.
8. Add the lemon juice carefully (it can splutter a little) to stop the cooking.
9. Cut open the salt dough and remove the celeriac. Slice it and present it how you wish and pour over the brown butter.
You can apply the exact same method to swedes too.
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