Have you ever felt adventurous enough to purchase a vegetable you weren’t familiar with and attempt to cook it?

I did once, and I don’t regret a thing.

I know all about celery (hellooo ants on a log), but have you heard of celeriac?

It’s a variety of celery that has a lumpy bulbous root that looks like a brain but is most certainly edible. It has tubers and hairs and is dirt-covered and animated to the point where two googly eyes would not look out of place. Frankly, it just looks weird.

I was leary of this purchase, and even more unsure how to prepare it once I got it home. Looks aside, this vegetable smells just like celery, and performs like any other root vegetable in the preparation stages. Pretend you are dealing with a rutabaga or kohlrabi, and you’re well on your way.

I carefully chose a recipe for roasted celeriac, and had great success. I’m a champ at roasting vegetables, so there was comfort there, but I didn’t think it was possible to feel this sense of victory after purchasing and preparing an unfamiliar piece of produce. It felt as though I had bravely entered new territory and conquered the mission – and made a new (and quite delicious) friend in celeriac along the way.

If you’d like to experience the thrill of cooking something unfamiliar, chances are you’ll find that item this Saturday at Countryside Old Trail School Winter Farmers’ Market. And if you’re looking for a nice recipe for roasted celeriac, I’d recommend giving this one a whirl.

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