salt bake dough

steve bennett

steve bennett

6th May 2013
steve bennett

salt bake dough

for baking vegetables to retain flavour, celeriac, carrots, parsnips etc
can be used for sliced/diced vegetable elements for dishes, or to make soups/purees.


  • 500g plain flour
  • 300g rough rock salt
  • 300ml water (may not take all)
  • 60g flavouring herbs or burnt hay


combine the flour, herbs and salt, and enough of the water to make the texture like wet sand.
coat the vegetables to be baked in about 1cm-1.5cm thick of the dough.
bake for 20 minutes at 220C, then reduce temperature and bake at 180C until the core of the vegetable is at :-
90C (if being cut, sliced or diced)
95C (if being pureed or used for soup)

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