Salt-baked celeriac with miso butter, coriander and shallots
serves
4
“Celeriac is such an underrated vegetable. It’s easy to see why – it looks pretty gnarly; it’s got an ugly face on it. But it’s just so versatile, whether shaved and eaten raw, grated in salad or cooked. Give it a chance and you will be singing its praises, too.” Recipe by Rodney Dunn and Séverine Demanet from The Agrarian Kitchen in Tasmania.
Ingredients (10)
- 3kg fine sea salt
- 200g egg whites, lightly whisked with a fork (see note)
- 1/4 cup (20g) coriander seeds, coarsely ground
- 2 tbs celery seeds
- 2 small (about 900g) celeriac
- 100g unsalted butter, chopped
- 1 tbs white (shiro) miso
- 2 long green shallots, thinly sliced
- Small coriander springs, to serve
- Lemon wedges, to serve
Method
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1.Preheat oven to 200°C/180°C fan-forced.
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2.Line a large baking tray with baking paper. Combine salt, egg white, coriander seeds and celery seeds in a large bowl. Place one-quarter of the mixture on prepared tray and pat out to cover base in a thick layer. Top with celeriac, then firmly press remaining salt mixture all over to cover.
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3.Bake for 1 hour 20 minutes or until celeriac is tender when tested with a skewer. Stand for 5 minutes, then crack open the salt crust. Remove celeriac, then use a small sharp knife to remove skin. Slice and arrange on a serving plate.
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4.Meanwhile, melt butter in a small saucepan over medium-high heat. Add miso and cook, stirring, for 2 minutes or until a nut brown colour. Remove pan from heat and stir through shallot.
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5.Drizzle celeriac with miso butter, top with coriander and serve with lemon wedges alongside.
Recipe Notes
You’ll need approximately 6 large eggs to get 200g egg whites.
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