Celery Salt
Ingredients
Directions
Prepare
Scrape the outside of the celery roots and dry them.
Grate the dried roots.
Season and store
Mix the grated roots with ¼ of their weight in coarse sea salt.
Store in a container for seasoning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Celery roots
- Supply the celery flavour that the finished salt carries.
- Coarse sea salt
- Seasons the grated roots and draws out their moisture as it mixes.
The step that matters
Drying the celery roots before grating. Any surface water left on the roots dilutes the salt and makes the grated mixture wetter, which can cause clumping and spoilage during storage. Thorough drying keeps the mix dry and the flavour concentrated.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Chicken Salad623 recipes
Salad Dressing491 recipes
Tomato Salad179 recipes
Cold Slaw160 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.