Salt Baked Celeraic with Crispy Leeks



1 Celeraic

300 grams flour

200 grams flaked sea salt

½ cup water (add more if needed)

4 whipped egg whites

1 handful Marjoram

1 lemon (to finish)

Truffle oil (to finish)

1 bunch of chives (to finish)

Black Jarred Truffle or Fresh (optional)



Crispy Leeks


1 leek

2 tbsp corn flour

1/5 tsp salt

3 cups rapeseed oil



Preheat oven to 180C. After whipping your egg whites, add everything to a bowl and mix well into a dough. Cut the bottom off your celeriac and wash very well, removing any rough areas. Leave the skin on. Place on foil on a baking sheet and put a small bit of dough at center. Place celeriac on top. Cover completely in dough. Bake for 2 hours and 10 minutes in the lower half of the oven. Let it cool and take of crust gently with a serrated knife in chunks. Cut into thick round steaks. Heat a grill pan on very high heat. When smoking hot, add the celeriac rounds and grill both sides. Can make a crisscross design if desired by turning once on the same side during grilling. Set aside if making leeks, otherwise skip the leek instructions.


Finley slice your leeks and place in a bowl with the corn flour and mix well. Heat the oil. Test the oil with a single leek. It is ready for frying when the leek floats to the top and sizzles. Add the rest of the leeks. Fry until golden. Lay on paper towels to cool and sprinkle with salt.



Sprinkle the celeriac with lemon and Truffle oil. Shave your truffle over the Celeraic to finish. Sprinkle with chives and leeks.


Pairs well in replacement to any grain, bread, or starch for a balanced meal.

Four Avocados

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