Celery-salt
Ingredients
Directions
Prepare the celery root
Dry the root of the celery plant.
Grate the dried celery root.
Mix and store
Mix the grated celery root with ⅓ as much coarse sea salt.
Store the mixture in a well-corked bottle.
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 root
- Supplies the celery flavour that gives the finished salt its character.
- Coarse sea salt
- Makes up most of the mixture, seasoning it and helping keep it stable in storage.
The step that matters
Drying the celery root. Any moisture left in the root can dilute the salt's preserving effect and encourage spoilage in storage. The root should be fully dry before it is grated and mixed with salt.
“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.
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