Celery salt from the leaves of a celery root

Ingredients for 1 servings:

• 1 celeriac, leaves only, approx. 90 g
• Sea salt, coarse-grained, amount according to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Of course, this also works with the leaves of the celery stick

Cut or pluck the individual leaves from the celery leaves. The thick stalks are not used; they become bitter when dried; they are chopped up and put in the freezer for the next soup. I used 90g of leaves from one bulb. Spread the leaves flat on a baking tray. Preheat the oven to 100°C fan/convection oven and place the tray on the middle oven rack. Let the celery leaves dry for 10 minutes, then turn the leaves over and continue drying until they are crisp and dry and crumble to the touch. It took me 3 x 10 minutes, including turning the leaves over, until they were crisp and dry. The result: only 17g of celery powder—but highly aromatic! Finely grind the dry leaves with coarse sea salt (amount according to your taste) in a coffee grinder. Store in small screw-top jars (twist-off jars) in a cool, dry place. This celery salt can be used to season stews, potato and vegetable dishes, soups, etc. Tip: You can of course add other ingredients to the celery salt, such as dried herbs of your choice, or adjust it to your own taste with chili flakes, cayenne pepper, curry, or pepper.