- 1 g coarse salt
- 500 g celeriac
- White wine vinegar
- extra virgin olive oil
- fine salt
Put whole celeriac in a saucepan. Cover it completely with the coarse salt and cook in the oven at 160 ° C for about 3 hours.
Take it off then from the salt, let it cool, then peel it. Cut it into thin slices with the slicer and season with oil, vinegar and fine salt. Complete with marjoram leaves.
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