SALT-BAKED CELERIAC

Using a salt crust is a great way to naturally trap in the fl avours and aromas of an ingredient, whilst slowly cooking. I fi nd this technique works wonders with root vegetables like celeriac.

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Step 1

Preheat the oven to 160°C/Gas Mark 3. To make the salt crust, whisk the fl our, egg whites and salt together in a large non-metallic mixing bowl until evenly blended, light and fl uf f y. Spread one third of this mixture in an even layer in a baking tray, about 1.5cm thick. Set the tray and remaining salt crust mixture aside. Peel the celeriac and then cut into 9 chunky wedges. As each wedge is cut lay it in the salt crust. When all the wedges have been cut, top them with the remaining salt mixture. Bake for 2 hours, or until a skewer can be pushed through the crust and wedges without any resistance. Remove the tray from the oven and leave to rest for 20 minutes before breaking the crust open. Remove the wedges from the salt crust and leave to cool completely. Thinly slice one of the wedges, then cover and chill the slices and wedges until 30 minutes before serving so they return to room temperature. At least 25 minutes before you plan to serve, make the horseradish cream. First juice the horseradish. Combine the juice and pulp in a bowl and pour over the cream. Leave for the f l avours to blend for exactly 20 minutes, then pass through a fi ne sieve. Cover and chill until required. Meanwhile, heat the oil in a sauté pan over a medium heat. Add three-quarters of the mushrooms and sauté for 2 minutes, until browned and tender. Season with salt and pepper to taste, then set aside. To serve, equally divide the horseradish cream among 4 plates and dot with the chive oil, then add 2 celeriac wedges to each plate. Add the cooked and raw mushrooms, then garnish with the sliced celeriac, sorrel leaves and fl owers, and serve.