Salt Crust Baked Celeriac

Salt Crust Baked Celeriac:

 Ingredients:

• 1 Celeriac
• 500 g Gluten Free Flour
• 50 g Salt
• 300 g Water
• 50 g Cornstarch

Method:

Except for the celeriac, measure all ingredients into the mixing bowl of a stand mixer. Using the dough hook, mix on low speed until an elastic “dough” forms. Meanwhile, peel the celeriac, cut it in half, and set it aside.

Once the salt crust dough is ready, roll it out into thin sheets (about 2-3 mm thick). Place the halved celeriac onto the dough and carefully cover it entirely. Make sure to seal the seams by working the dough together.

Bake in a preheated oven at 180°C for approximately 1-2 hours, depending on the desired texture of the vegetable. If you have a food thermometer, check the core temperature during baking. When the internal temperature reaches between 80-90°C, you can remove it from the oven.

Allow it to cool slightly at room temperature, then remove the salt crust.

You can add any fresh herbs to the dough for extra flavor. Note that the part of the celeriac closer to the crust will taste significantly saltier than the inner part.