Sébastien Monjoin

Sales & Culinary Support

“Get creative by jazzing up the dish with flavoured salts or infusing the dough with aromatic herbs like rosemary. "

Recipe by Sébastien Monjoin

Salt-Baked Celeriac

2 hours

Discover sublime flavours with our Salt-Baked Celeriac, expertly crafted in the Invoq oven. Imbued with sweet and earthy richness, this dish reaches perfection at a 96°C core temperature. Unveil a symphony of taste as you peel and savour the delightful outcome, a testament to Invoq’s precision at 180°C with CombiSense innovation.

Watch how to make this recipe

Ingredients

1 celeriac 1 kg salt 2-3 dl egg white

Preparation

1 Wash and dry the celeriac. 2 Create a paste by mixing salt and egg whites, then cover the celeriac with it. 3 Bake for 1.5-2 hours until the core temperature reaches 96°C. 4 Peel the baked celeriac and cut it into your desired shapes and sizes.

Baking steps in Invoq oven

Preheat – 190°C – 1 minute

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CombiSense – 180°C – 80% fan speed – 20% humidity - open exhaust – until core temperature of 96°C

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