So, I love my eggs. This has been said many, many times before. No surprise then that when a neighbour suggested the following recipe to me as I bought a big, leafy bunch of celery from the monthly local market, hard boiled eggs immediately came to mind. A lovely condiment to have around.
(adjust quantities depending on how big a pile of celery leaves you have)
3 cups of celery leave
1/2 cup sea salt flakes (Maldon is perfect)
- Chop the celery leaves roughly and scatter across a baking tray. Bake at 75 oC for 2-3 hours until dried out and crispy.
- Add celery leaves to a blender removing any bits of stalk. The leaves will have shrivelled to approx. one cup. Add half that amount of sea salt and whizz in a blender until combined and fine. At this point you could mix in a couple of teaspoons of ground pepper for a more complete seasoning.
- Store in an airtight container.