Salt-baked celeriac with tahini

Salt-baked Celeriac with Tahini

Discover the earthy and nutty flavors of salt-baked celeriac, perfectly complemented by a creamy tahini sauce. This dish is a delightful combination of textures and tastes, making it a standout addition to any meal. The salt crust locks in moisture, resulting in a tender and flavorful celeriac that pairs beautifully with the rich, nutty tahini.

Serving Size and Yield

Serves 4 as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Ingredients

• 1 large celeriac (about 1.5 kg), scrubbed clean
• 1 kg coarse sea salt
• 2 egg whites
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 200°C (390°F).
2. Mix the coarse sea salt with the egg whites in a large bowl until it resembles wet sand.
3. Cover the celeriac completely with the salt mixture, ensuring it is well packed around the vegetable.
4. Place the salt-covered celeriac on a baking tray and bake for 1 hour and 30 minutes.
5. Remove from the oven and let it cool slightly before cracking open the salt crust.
6. Peel away the skin of the celeriac and slice it into wedges.
7. Whisk together the tahini, lemon juice, minced garlic, and olive oil in a small bowl. Season with salt and pepper to taste.
8. Drizzle the tahini sauce over the celeriac wedges and garnish with chopped parsley.
9. Serve warm or at room temperature.

Additional Notes

For a spicier kick, add a pinch of cayenne pepper to the tahini sauce. You can also substitute the celeriac with other root vegetables like parsnips or turnips for a different flavor profile.

Nutritional Information

Per serving: Approximately 250 calories, 15g fat, 25g carbohydrates, 5g protein, 8g fiber.

Recommended Products