11 October 2011
Celeriac. Many times, I passed this goofy-looking root in the grocery store and wondered what its deal was. Now curiosity may have killed the cat, but it hasn't killed me yet, so I brought one home with me.
Unsurprisingly, these guys taste rather like celery. I read they are good roasted and pureed as a soup. I'm sure that's delightful, but as soon as I saw the word roasted, I thought veggie chips were in order. So I took that celeriac and I peeled it and I chopped it and I tossed it in olive oil and I roasted it in the oven at 400°F/200°C for about 20 minutes, until it was all tender-like. Then I served it sprinkled with sea salt. It was delicious!