Here’s a more exciting way to inject your home cooking with a delicious burst of salty umami goodness. You’ll need a square kitchen grater or any kind of grating implement of your choice – if it’s the trusty square grater, be sure to use the finer side and the celeriac will look reminiscent of coarse sea salt.
In any case, you’ll want to watch your fingers as this celeriac is really hard. That’s the well-intentioned effect of being stored in salt for three months. The salt draws water from the celeriac and gives it… salt! The initial taste of salt is soon replaced by a strong celeriac flavour which lingers in your mouth for an amazingly long time.
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A famed Nobelhart classic is tartare of beef, veal or game seasoned with celeriac salt. Of course, you can also use this natural flavor enhancer on vegetables or in salads.
Even cream cheese gets an unexpected depth when you sprinkle a generous pinch of celeriac salt on top. Perhaps the only important thing is that you should use the salt more like a fleur de sel, that is to add it to finished dishes rather than cooking it in soups or stocks. We feel like it’s too precious for that…