Celery salt August 24, 2011Posted by inspiredbywolfe in Vegetables.
This isn’t really a proper recipe as much as a statement that everyone should do this, now! When I saw this description of making celery salt, I knew I had to try it.
Step 1: Get leaves from celery, make sure they are dry, spread out on a baking tin.
Step 2: Put tray in a preheated oven, for about 6 or 7 minutes, until the leaves change colour (but have not burnt – although if they burn it’s not the end of the world, it just adds a nice smoky flavour).
Step 3: Wait until they are cool, and crumble them into an equal quantity of salt (we used rock salt we then crushed in a mortar and pestle, since that’s all we had, but a flaky sea salt would probably be better).
We’ve used this celery salt on – well, pretty much everything: eggs, soups, apples, salads, celery (this didn’t make the universe explode, although I was expecting it!). I’ll definitely be keeping a stock around from now on. This is so simple and uses parts of the celery you’re probably not going to eat anyway, so please, try this!