Salt-Baked Celeriac with Tahini
Salt-Baked Celeriac with Tahini



  • 1 celeriac, trimmed
  • 1 tbsp tahini
  • 500g flour
  • 170g fine salt
  • Large handful of rosemary, thyme, marjoram and oregano, chopped
  • 2 tbsp cumin seeds
  • For the Dressing
  • 4 tbsp tahini
  • 1 lemon, juice only
  • 1 crushed garlic clove
  • 2 tsp olive oil
  • Preheat the oven to 160C. Rub the celeriac with the tahini, then whizz the flour, herbs, cumin seeds and salt in a food processor. Pour in up to 200ml water - while the motor is running - to make a firm dough, then briefly knead until you can roll into a disc large enough to wrap the celeriac. Wrap the celeriac to enclose completely, then bake in the oven for 2 hours.
  • Make the dressing by whisking all the ingredients in a small bowl, adding a splash of water to make it a drizzling consistency. When the celeriac is ready, cut open the dough with a bread knife, and carve the celeriac into slices. Drizzle with the dressing, and serve with steamed greens or lentils.
2 hrs 30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box