Celeriac baked in a salt and thyme crust from On the Side: A Sourcebook of Inspiring Side Dishes (page 198) by Ed Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamed chard; Spring greens in shiitake dashi; Cabbage with juniper butter; Sprout tops with Jerusalem artichokes and apple; Turnip tops with burnt lemon and olive oil; Agretti with olive oil; Dijon-dressed green beans; Blue cheese leeks; Burnt sweet onion petals with cucumber; Roast butternut squash purée; Carrots with brown butter and hazelnuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on March 03, 2018

    My celeriac was quite small, so I used 400g salt and proportionally less eggwhite, and baked for an hour. So tender, and well-flavoured without being salty.

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