Salt baking is a gentle, even way of cooking, making the celeriac extra juicy, sweet, and almost meaty in texture. The technique works especially well with beets and onions too. While it does require a lot of salt, you can save the leftovers for the next time you cook celeriac.
Place the celeriac in a baking dish, and cover completely with the coarse salt. Bake until the celeriac is completely soft, 2-1/2 to 3 hours.
Meanwhile, using a sharp knife, score the tops of the chestnuts, and place them in a small baking dish. Place in the oven, along with the celeriac, and bake the chestnuts until they crack on top, 15 to 20 minutes. Remove the chestnuts from the oven, and let cool (about 30 minutes). Peel and discard the shells, coarsely chop, and transfer to a large bowl.
In a 10-inch skillet, heat 2 tsp. of the oil over medium-high heat. Add the mushrooms, and cook until they’re begin to soften, 2 to 3 minutes. Season with salt and pepper. Transfer the mushrooms to the bowl with the chestnuts. Add the prunes. In a small bowl, whisk together the vinegar, honey, the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Pour the mixture over the mushrooms, prunes, and chestnuts.
Remove the celeriac from the oven, brush off the salt, and cut it into large pieces. Arrange the pieces on a platter. Pour the mushroom mixture over the celeriac, and garnish with nasturtiums.
If fresh chestnuts aren’t available, you can use one 6.5-oz. pkg. peeled and steamed chestnuts. No peeling or cooking is required. Chop and add along with the mushrooms.
What temperature do you bake it?
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