Thanks to a persuasive veggie-booth proprietor at the Portland Farmers' Market, we've had a recent encounter with experimental munchies of the homely sort.
Behold, a repulsive root.
A tortuous tuber.
A gnarled growth.
Presenting for your consideration:
Celeriac, also known as celery root.
Celery root ~ Portland, October 2009, by Katie
I know.
It took my retinas a little time to get over the initial shock, too. Let's just cut to the chase and call it the fugliest vegetable out there.
Once you get past the impulse to run, however, this dimpled denizen of the dirt has a surprise up its sleeve:
It is delicious.
This little guy cleans up pretty well. Diced up, skinned, and sauteed in a little olive oil, dashed about with kosher salt and cracked pepper, and topped with an egg over easy, it transported us to breakfast heaven.
The flavor: firm, smooth, and starchy. Potato-like, with a tiny whiff of celery flavor. {And all without having to saute it in "aromatics", as my kitchen ninja teacher discussed.}
Call it home fries with a twist. Or hash browns in a new suit.
Whatever you call it, though, I recommend that you bypass the initial cringing at this ugly stepchild of the vegetable world and go find yourself some. Or just come over and consume some Ugly with us.


