Saturday, 2 June 2007

Celery Salt

Celery salt is a wonderful seasoning agent ; bringing much more than just saltiness to a dish. It seems to add a certain savoury quality - flattering the other ingredients in a really honest way.

I make celery salt with celeriac, the swollen root of a celery relative. The only important thing being, when dealing with a knobbly vegetable like celeriac, to remove the skin and hairy bits from the root perhaps sacrificing some of the good insides. The result will be much nicer if you do.

The formula is simple :

Equal weights of peeled, grated celeriac and rock sea salt mixed together (see picture left) . . .
. . . left in the fridge for two or three days, stirred or shaken each day . . .
. . . dried out in a low oven for a couple of hours . . .
. . . and finally ground up in a food processor.

The celery salt will last for ages in a sealed jar in the cupboard and will be ever so useful to have to hand, and not just because it goes particularly well with boiled eggs!

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