Salted Celeriac
- 1 small celeriac (celery root) from a quality vegetable grower
- 2 kg salt from Saline Luisenhall
The recipe was inspired by Sebastian Frank. Sebastian Frank is the owner and head chef at Restaurant Horváth on Paul-Lincke-Ufer in Berlin Kreuzberg. His version involved cooking the celeriac in a salt crust. The idea stayed with us, and we were moved to come up with our own interpretation.
Wash and dry the celery root and bury it completely in salt. Store for approximately 3-4 weeks at room temperature, turning occasionally.
Once it has shriveled significantly, remove it from the salt. Wash well and, if needed, put in a dehydrator or oven at 50°C to complete the drying process. The celery root needs to be rock-hard.
Store the celery root at room temperature.
It can be used as a salt seasoning, for example, over mushrooms or beef. Grate directly over the desired ingredient.
Salted Celeriac
- 1 small celeriac (celery root) from a quality vegetable grower
- 2 kg salt from Saline Luisenhall
The recipe was inspired by Sebastian Frank. Sebastian Frank is the owner and head chef at Restaurant Horváth on Paul-Lincke-Ufer in Berlin Kreuzberg. His version involved cooking the celeriac in a salt crust. The idea stayed with us, and we were moved to come up with our own interpretation.
Wash and dry the celery root and bury it completely in salt. Store for approximately 3-4 weeks at room temperature, turning occasionally.
Once it has shriveled significantly, remove it from the salt. Wash well and, if needed, put in a dehydrator or oven at 50°C to complete the drying process. The celery root needs to be rock-hard.
Store the celery root at room temperature.
It can be used as a salt seasoning, for example, over mushrooms or beef. Grate directly over the desired ingredient.