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.

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

Recommended

Imperial® tray 20 mm

Chef's tips

Get creative by jazzing up the dish with flavoured salts or infusing the dough with aromatic herbs like rosemary. It’s your culinary canvas—paint it with vibrant, delicious strokes!

Sébastien Monjoin

Sales & Culinary Support

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