I know; Do I really need to write a recipe for celery fennel salt? Isn’t it pretty self explanatory? Don’t you just add celery, fennel and salt?
Well….yes, so not earth shaking and in fact I devoted a whole double spread to flavoured salts in my now easy to purchase book For Food’s Sake….do you have yours yet? But not a celery fennel salt amongst them, so this is all new…you saw it here first!
I love to just top my jar up when I need more, easy to do, easy to use, in just about anything savoury, it will add flavour. This is stunning when rubbed into pork skin before roasting...So go on, give it a go, and let me know what you are using yours for….over here…RIGHT HERE…don’t be shy now.
- 1 celery, the top and leaves off one bunch
- 2 tsp fennel seeds
- 300 g coarse Himalayan pink salt crystals or other coarse salt crystals of choice
Place washed celery leaves and stalks into a slow oven for about 2-3 hours. (Approx 100ºC) They should be dry and crispy but still green when they are ready.
Dry toast fennel seeds on Induction 10 for a few seconds until fragrant and popping.
Place all the leaves, the fennel seeds and the salt into Thermo bowl and blend 8 sec/speed 5-8.Place into airtight dry jar. Will keep indefinitely. The range of speed is larger than I like, but it will really depend on the size of the salt crystals you end up using.