Roots in the salt crust

Roots in the salt crust

Roots in the salt crust, parsnips and beets cooked in the oven in a layer of egg whites and salt: a tasty and refined combination of legumes, meat and horseradish mousse.


Side dish For 4 people

2 small raw beets of approx. 100 g

2 parsnips of approx. 200 g

2 tablespoons of sesame oil

2 kg of salt

6 egg whites

Freind’s kitchen recipes, a Chinese noodle soup.

How to proceed


ca. 15 minutes

Cooking in the oven:

40-45 minutes

Total time:

1 h

Brush the vegetables with oil without peeling them. Mix the salt with the egg whites for approx. 1 minute using a ladle, until the mass is homogeneous and soft.

Preheat the oven to 200 ° C. Divide almost half of the mass of salt into 6 portions and arrange them on a baking sheet lined with baking paper. Spread the vegetables on the portions of salt and cover them with the rest of the salt. Compact each mass well. Bake in the centre of the oven for 40–45 minutes.

With a knife, cut the crust of salt all around and lift the lid. Extract the vegetables from the salt crust and with a brush remove the salt attached to the vegetables. Before serving, peel the vegetables or halve them and eat them by hollowing them out until they leave the skin. If you like, accompany them with flavoured oil or horseradish mousse. Excellent to accompany legumes or meat. You may be interested to read homemade pomegranate liqueur recipe/ pumpkin medallions with speck recipe.

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