This winter, I was asked to write about winter vegetables to Interrupt Mag's DIY issue. I opted to feature the veg I would argue is the most under-appreciated: celery root.
"The first time I ever saw celery root was in a market in Paris. Marked céleri-rave, it was undoubtedly the ugliest vegetable I had ever seen. Off-white, knotted and scraggly, it was the Quasimodo of the food world. And yet, when winter came, its name began to appear on chic menus throughout the city—not to mention in cooking magazines.
The first time I bought celery root (also known as celeriac) was to prepare a chestnut purée. I found the recipe in a magazine called Cuisine et Vins de France, whose dishes ran the gamut from elaborate terrines to one-pot French peasant food. The chestnut puree was on the simpler end of the spectrum, and when the mix of flavors failed to impress, I associated the fault with the stranger of the two ingredients. In the meantime, I sampled a number of exemplary céleri-rave dishes in the restaurants of the capital, but I never invited the gnarled root back into my Parisian kitchen."
Read the full article at Interrupt Mag