Salt Baked Celeriac with Apple, Kale & Blue Cheese

Method

1. 1

   Preheat the oven to 200C/180C fan/Gas Mark 6.

2. 2

   Mix the flour and salt together in a large mixing bowl, then make a well in the centre. Use a fork to mix in the egg whites and 125ml of water to form a dough. Bring the dough together with your hands then wrap in clingfilm and chill in the fridge for 20 minutes.

3. 3

   Roll the dough out on a lightly floured surface to a 2cm thick round and place the celeriac in the centre and gather the dough up to encase the celeriac completely. Place the salt-covered celeriac on a parchment-lined baking sheet and bake in the oven for 1 ½ – 2 hours (depending on the size and age of the celeriac), until a skewer inserted pierces the salt casing & celeriac easily and it feels tender.

4. 4

   While the celeriac is baking, massage the kale together with the lemon juice zest until reduced in volume by half and the leaves turn bright green. Mix through the apples and blue cheese, season with black pepper and set aside.

5. 5

   Have a sheet of baking parchment ready on a surface nearby. Place the walnuts, butter and sugar together in a large frying pan and cook over a medium heat, stirring continuously for 8-10 minutes until the sugar has melted. It will clump together and darken in colour before it does. Quickly stir in a pinch of salt, then transfer the walnuts onto the sheet of baking parchment and use a couple of spatulas to separate the nuts. Allow to cool and harden for 5 minutes.

6. 6

   Remove the celeriac from the oven and use a sharp knife to cut 6 wedges from the celeriac (discard the salt crust). Divide the salad between 6 plates and serve a wedge of celeriac on top. Scatter over the candied walnuts and serve immediately.

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