A guy talking on a microphone in a store on State Street picked up the gnarled vegetable and said to shoppers, "Where did they look at this thing and decide….'Ok, let's eat this!'" The guy was doing a remote in the produce section of Serio's, a food store in Northampton that stocks lots of local food. "France" might be the answer. The French have a famous recipe for celeriac, a root vegetable that is very much in season since it lives, like a potato, in the dirt until somebody decides to dig it up. There are two ways to go with this food. The bistro recipe is a gratin using layers of cheese and tomato sauce and potato. It is the ultimate way to treat the root. This mashed version below is a good way to get used to working with celeriac and goes a long way on a cold winter night. Although it looks a bit like a brain, you don't have to be a genius to enjoy the nutty flavor, subtle flavor of celeriac.
Celeriac with Garlic & Butter
So simple but make with trust and dedication that this little brain will be a thing of beauty in half an hour.
2-3 Cloves Garlic
Citrus of some kind
Peel celeriac wilth a paring knife. You will lose about 1/3 of the mass, which is ok. Cut into chunks and put into enough water to cover. Add a bit of citris or white vinegar to prevent from browning. Boil this for around 7 minutes depending on the size of the root. When soft enough to mash drain. Melt butter and add crushed cloves. Combine celeriac, garlic, butter and mash.