Because a bare cupboard and an empty fridge are sad sights to behold, the Urban Forager hunts through food & wine shops bringing home tasty morsels that make your kitchen table the best place to eat in town.

Friday, May 2, 2008

Celery root

There are more than a few frightening-looking fruits and vegetables that look more like creatures you’d find under your bed than something you’d want in your kitchen.
When I bought celery root recently, I was sure I’d come out for a glass of water during the night and find that the root had sprouted legs and beady eyes or some sort of sticky gremlin-like cocoon. But beneath its scary exterior, is a mild and harmless vegetable.

Celery root, also known as celeriac [sel-LER-ee-ack], is the ugly cousin of celery. It can be eaten raw or cooked and tastes a
little bit like a cross between celery and a potato. To serve the root raw, peel it, shred it on a cheese grater and added a little mayonnaise and shrimp for a light salad. Cooked, you can treat celery root like any other root vegetable: bake or boil; puree or mash.

It supposedly keeps better in the fridge after buying, but I left mine on the counter for week. When left out long enough, the root gives off a savory aroma that smells exactly like Lipton Noodle Soup.