Sellerie im Salzteig

Celery in a salt dough

Creativity through censorship - that's how the celery was created. The self-imposed renunciation of the supposedly common "luxury products" induced Sebastian Frank to deal intensively with the various types of vegetables, especially celeriac. In the course of this creative work and after numerous (failed) attempts, he came up with the idea of celery. A process that requires patience. The celery is baked in salt dough and then stored in a dry place for at least one year, with constant turning. After the 12-month ripening process, the vegetable, which tastes intensely of celery and salt, is created, which is visually very reminiscent of truffles. Grated it is perfect for flavouring and seasoning.

95 € / Piece

(Photo: R. Riis)