Wednesday, February 29, 2012

Celery salt

I got this idea from a great little blog I read called Chocolate & Zucchini. What a great idea to use up celery leaves that normally get tossed out in the compost! (Also, another great use is to toss them into broths for extra flavour) Who would have known that the leaves pack some tasty celery punch? This seasoning salt couldn't be easier to make - just toast the leaves and crumble with some salt. It's great for adding flavour to soups, sauces, omelettes, breads... you name it!

For this recipe I used a nice little celery that we got in our produce pack. It's nice to know where it comes from, and that there were no pesticides used in growing it!

Celery Salt

Clean, dry, leaves from one celery (the darker the better!)
Sea salt, flaky if you have it

Lay the leaves on a pan and roast them for about 5-10 minutes. Keep an eye on them, they burn easily! Clotilde suggests putting them in the oven while preheating it for some other purpose.

Once they're dry and brittle, simply crumble them with your fingers into a glass bowl or jar and add about the same amount of salt! Since the leaf crumbs are so light, a flaky salt mixes well and does not pack at the bottom.


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