Wednesday, November 5, 2008
The Lonely Celeriac
Just look at that guy: indented, dirty, and plain off-putting -- like a pineapple gone horribly bad. I don't think there's a vegetable out there that's scarier looking than the celeriac in it's natural form; it's the ugly duckling of the food world... which makes me like it even more.
I remember seeing an episode of Alton Brown's Good Eats where he spent an entire program on the celeriac, so I looked up the episode, found the recipe for his celeriac puree and tweaked it a bit to fit my food intolerances. With is subtle sweetness and earthy flavor, it's perfect for this time of year.
Celeriac and Potato Puree (gluten-free, dairy-free, vegan)
serves 4 as a side
1 head celeriac
1 large potato (I used an Idaho)
2 tablespoons olive oil
2 cloves garlic, minced
salt and pepper to taste
5 cups of water
2 tablespoons milk (rice, almond, hemp...)
Cut the top and bottom off the celeriac and peel the celeriac (do no wash or it will get slimy and become difficult to peel) and cut into cubes. Peel the potato and cut into cubes.
Add the olive oil to a saucepan on medium heat and cook the garlic, celeriac and potato for about five minutes. Increase the heat to medium heat and add the water. Cook the potato and celeriac in the water for about twenty minutes. Drain, place back in pan, add the milk and puree with an immersion blender for about a minute. Add salt and pepper to taste and enjoy.
To keep with the Fall theme, you can even serve it in a hallowed out pumpkin (that's A-man in the back reading the paper).