The salt baking of the celeriac in this dish really helps to intensify the natural flavour of the celeriac by drawing out excess moisture and seasoning the vegetable as it’s cooking. The same dough recipe can be used on any hardy root vegetable such as beetroot, swede or turnip and the results are well worth the effort. Once you’ve mastered the basic technique you can try adding spices or chopped herbs to the dough to infuse additional flavour into the vegetable as it’s baking. It’s truly one of the best ways of making seasonal vegetables the star of the meal.
450g Plain Flour
150g Rye Flour
100g Fine Sea Salt
1 Egg White
Handful Peeled Walnuts – Toasted
1 Green Apple
12 Seedless Grapes
½ Stick Celery (reserve leaves from the celery for garnish)
100g Cashel Blue Cheese
200ml Velvet Cloud Yogurt
Method – Salt Baked Celeriac
In a stand mixer combine plain flour, rye flour, salt, egg white and ¾ of the water. Mix using the dough hook attachment for two minutes, adding the remainder of the water as needed to achieve a stiff dough, turn onto a work surface and knead briefly to bring it together into a ball.
Peel the celeriac. Using a rolling pin roll out the dough on a lightly floured surface until its approximately 1cm thick. Roll dough up onto rolling pin and drape over the peeled whole celeriac. Press the seams to seal the dough fully around the celeriac. Lightly dampen your hands if the dough seems too dry to seal, or lightly flour hands if dough is sticking to them. If there is a lot of excess dough trim it a little.. the aim is to cover the celeriac all over and close any gaps in the dough. Place on a lightly floured tray and refrigerate for 30 minutes.
Meanwhile preheat oven to 180c
Place dough wrapped celeriac into oven and bake for 1 hour 15 minutes
Remove from oven and allow to cool for 30 minutes, then use a clean tea towel or oven gloves to break the outer shell as the celeriac inside will still be hot. Leave aside to cool fully.
Method: Blue Cheese Dressing
Allow the Cashel blue cheese to come to room temperature. In a bowl whisk the cheese and the Velvet Cloud Yogurt together vigorously until combined into a dressing. Season with lemon juice and a dash of white pepper and refrigerate.
Take your cooled celeriac and slice into fine slivers either by hand or using a mandolin slicer. Lay in a gently overlapping circle on plates or shallow bowls. Quarter your grapes lengthways. Finely dice your apple and celery. Sprinkle the apple, celery, grapes and walnuts over the dish. Drizzle over the blue cheese dressing to finish. Garnish with the reserved celery leaves.
Stevie Lane & Amanda Fahy, are a husband and wife partnership. Their story began 15 years ago when they met working together in this very pub that we have now reopened. They both have a passion for hospitality and spent 12 years developing their skills in the hospitality trade in Dublin.
They moved back in our hometown of Tuam in 2016 to breathe new life into Brownes.
The Square, Tuam, Co. Galway, H54 VP96
Tel: 093 60700