Salt and Ash-Baked Celery Root
Yield 4 servings
- 1 small celery root (about
- 14 ounces)
- 21⁄2 cups salt
- 1⁄2 cup fireplace ash
- 1⁄2 cup water, or as needed
- 2 tablespoons butter
- 2 tablespoons chopped fresh
- Preheat the oven to 350°F. Scrub the celery root. In a small bowl, stir together the salt, ash, and water to make a paste that holds together when you squeeze it with your hand (the amount of water will depend on how dense the ash is).
- Spread the paste all over the celery root, pressing down so that it adheres, and place the celery root in an ovenproof dish. Bake until you can easily insert a small knife, about 2 hours.
- Just before the celery root comes out of the oven, melt the butter in a small pan over low heat, then stir in the parsley. Set aside.
- Remove the celery root from the oven and crack the crust open with a meat mallet. With a small paring knife, peel the charred celery root, then slice it lengthwise and arrange on a platter.
- Drizzle the parsleyed butter over the top and serve immediately.
Recipe by Darra Goldstein at https://darragoldstein.com/salt-and-ash-baked-celery-root/