Salt Baked Celeriac, Burnt Apple, Curds and Buttermilk

Stuart Ralston

Stuart Ralston

20th February 2017
Stuart Ralston

Salt Baked Celeriac, Burnt Apple, Curds and Buttermilk

As part of The Staff Canteen Live, Stuart Ralston will be creating Salt Baked Celeriac, Burnt Apple, Curds and Buttermilk ⁣for his demonstration ⁣at ScotHot 2017 - supported by Westlands, and in association with Wild Atlantic Prawns. ⁣You can register here:


  • Salt Baked Celeriac:
  • 2 heads celeriac
  • 500g strong flour
  • 300g sea salt
  • 5 egg whites
  • 4 cloves of garlic
  • 2 egg yolks
  • pinch of sugar
  • Burnt Apple:
  • 4 granny smith apples
  • 4g salt
  • 2 tbl olive oil
  • 15ml xeres vinegar
  • 30ml water
  • Other ingredients:
  • buttermilk
  • goats Curds


Salt Baked Celeriac:
Mix all ingredients in a dough mixer until it combines and comes together then rest in the fridge for one hour. After one hour take it out of the fridge and roll out until 2cm thick. Wrap celeriac completely and bake at 180°c for one hour and 30 mins.
Burnt Apple:
Place apples onto a baking tray and season with olive oil and salt. Bake at 180°c until burnt and dark in colour. Deglaze with vinegar and water then puree until smooth (it should be smooth like ketchup).

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.