Celeriac is crusted in a flour, salt and egg white mixture and then baked for three hours in this unusual yet sumptuous recipe.
- 1 celeriac
- 225g plain flour
- 300g salt
- 5 egg whites
- 150ml water
Preheat oven to 160C and trim celeriac.
Combine flour, salt, egg whites and water in a bowl until it forms a paste. Use a little of the mix to create a base for the celeriac then liberally cover it with the rest of the mix. The celeriac should be completely covered with no gaps or holes.
Bake for 3 hours. Take out of the oven, then carefully remove the celeriac from the oven. Carefully slice the top off, then use a spoon to scoop the celeriac out to serve.