Salt-baked celery

 

Creativity through censorship - this is how the salt-baked celery emerged. Sebastian Frank's self-imposed ban on "luxury produce" drove him to explore different kinds of vegetables in an intense manner, particularly celery.

 

During the creative process and after numerous attempts (and failures), he came up with his idea for salt-baked celery, which requires plenty of patience. He gets his celery from farmers in Wustermark, bakes it in a salt dough and then stores it for 12 months, turning it over and over again.

 

After the year-long ripening process, something that looks like a truffle but tastes intensively of salt and celery develops. It is then perfect for grating and using like a spice.

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