Recipe: Trina Hahnemann’s Slow Roast Whole Celeriac with Salt Crust

It’s a terrible photo, isn’t it? TERRIBLE. Not only do I not have a proper camera as before, I have now mislaid the charger for this one and am on my last percentile of battery. So I had to take this shot in a dark kitchen (the bulb is gone), with a bright flash, in 15 seconds. I want to write about this though, so here you go. Normal service should resume soon.

Trina Hahnemann, Nordic food goddess, shared this recipe with me last Xmas. I meant to make it but never did. Then she shared it at her Abergavenny Masterclass and brought it to my attention once more. I tasted it again and knew I had to make it as soon as I got back to my kitchen.

Halen Mon salts were also at Abergavenny. I am already a huge fan of their salts (I would walk miles for the vanilla salt in particular), and discovered a new one (to me), spiced sea salt. It’s addictive.

Halen Mon sea salts are large flakes of Anglesey sea salt from Wales, with so much flavour. They started simply making it in a pot on her aga, stocking it first in a local shop. Halen Mon salts are now available in 22 countries and they supply some of the worlds best restaurants incl the now closed El Bulli and The Fat Duck. They also supply my kitchen – I love the stuff and treat myself to it. It’s quite simply a delicious and fantastic ingredient.

image nicked from the Halen Mon website

The spiced sea salt is a wonder. Heady with 8 warm spices, giant flakes nestle among smaller ones, and brown in colour it is magical. I knew that I would need to use it for the slow roast whole celeriac recipe.

Preperation time for this is 5 minutes, tops. Clean your celeriac and cut off only the most grizzly bits. Leave the skin on, it’s delicious, nutritious and gives the crust great texture. Coat in extra virgin olive oil and then cover with sea salt. Cover with foil and roast for 2 hours at 175 deg C. Next time, I would leave it uncovered for the last 10 minutes to get a crisper, drier crust.

Serve whole and cut into slices as you would a roast. It’s a fantastic centre piece and the smell! Oh, the smell is wonderful. Especially with that spiced sea salt in the mix. The celeriac will be cooked through but retains it’s firmness. It’s a real joy to eat.




Written by Niamh
Cooking and travelling, and sharing it all with you.