Salt-Crusted Roast Celeriac with Lemon Emulsion
47 min 1 serving 325 kcal · 13 g proteinLevel: Expert
The nutritionist's note
The salt crust creates a sealed chamber: the celeriac cooks in its own steam and concentrates instead of drying out. It absorbs almost no salt, contrary to intuition.
Ingredients
1 serving
- celeriac400 g
- coarse salt200 g
- olive oil14 g
- lemon juice15 ml
- pumpkin seeds20 g
Method
- 1
Coat the whole celeriac in a crust of dampened coarse salt.
- 2
Bake for 35 minutes at 200 °C, until a blade passes through without resistance.
- 3
Crack the crust, peel and cut the celeriac into thick slices.
- 4
Whisk an emulsion of lemon juice, olive oil and vegetable cooking water, then scatter over toasted pumpkin seeds (20 g).
Nutrition facts
per serving
| Energy | 325 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 22 g |
| Fat | 22 g |
| Fibre | 11 g |
| Iron | 3.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- celery
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