Give your Sunday roast something to be excited about and salt bake your seasonal roots! According to Author of The Third Plate and Chef Dan Barber: “It’s the closest thing to sous vide you can get for the home cook.” Baking in salt ensures the vegetables are evenly cooked whilst imparting a delicate salty flavour.
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Here's how you do it
Preheat the oven to 200°C. Remove the stalks from the vegetables then wash and gently scrub to remove any dirt. Line parchment paper on a baking tray.
Mix the flour, salt, 400ml water & pepper together in a large bowl to form a paste. Roll the paste/dough out on a floured surface. Wrap vegetables one by one in the paste, using your hands to seal the vegetables as you go.
Lay the veg on the parchment and bake for 1 hour until cooked. Set them aside to cool.
Once cooled, break the salt crust and gently brush away any salt left behind. Serve the vegetables hot or cold in salads, with roasted meat or fish.